BUFFALO CHICKEN TENDERS

BUFFALO CHICKEN TENDERS

* Yield: 16 Servings* Prep Time: 30 minutes* Cook Time: 30 minutes* Total Time: 1 hour

Buffalo Chicken Tenders made with a classic buttermilk soaked extra crispy  chicken tender dredged in homemade buffalo sauce.

INGREDIENTS

* 4 chicken breasts boneless skinless

* 1 cup buttermilk

* 1 teaspoon hot sauce

* 2 large eggs beaten

* 2 cups flour

* 2 1/2 teaspoons salt

* 3/4 teaspoon pepper

* 1/8 teaspoon paprika

* 1/8 teaspoon garlic powder

* 1/8 teaspoon baking powder

* canola oil for frying

BUFFALO WING SAUCE

* 2/3 cup Franks Red Hot pepper sauce

* 1 stick unsalted butter

* 1 tablespoons white vinegar

* 1/4 teaspoon Worcestershire sauce

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Cut the chicken breasts into four tenders each and soak them in a bowl with  the buttermilk and hot sauce for 30 minutes.

2. Add the eggs to one bowl and the flour and spices to a second bowl.

3. Dip each piece of chicken from the buttermilk bowl to the flour mixture.

4. Dip it into the eggs then back into the flour mixture.

5. Shake excess flour gently off and put the chicken onto a baking sheet.

6. Repeat with all the pieces.

7. Heat the oil (three inches deep) in a dutch oven on medium high heat to 350  degrees.

8. Fry the chicken in small batches for 5-7 minutes or until golden brown.

9. To make the buffalo wing sauce add the ingredients to a small saucepan and  bring to a boil while whisking.

10. Dip the tenders into the sauce and serve immediately.