Ingredients
4chicken breasts,boneless skinless
1cupbuttermilk
1tsphot sauce
2eggs,large, beaten
2cupsflour
2½tspsalt
¾tsppepper
⅛tsppaprika
⅛tspgarlic powder
⅛tspbaking powder
canola oil,for frying
⅔cupFranks Red Hot pepper sauce
1stickunsalted butter
1tbspwhite vinegar
¼tspWorcestershire sauce
Preparation
Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
Add the eggs to a bowl and the flour and spices to a second bowl.
Dip each piece of chicken from the buttermilk bowl to the flour mixture.
Dip it into the eggs then back into the flour mixture.
Shake excess flour gently off and put the chicken onto a baking sheet.
Repeat with all the pieces.
Heat the oil in a dutch oven on medium high heat to 350 degrees F.
Fry the chicken in small batches for 5 to 7 minutes or until golden brown.
Add the ingredients to a small saucepan and bring to a boil while whisking.
Dip the tenders into the sauce and serve immediately.
