Terri

Ingredients

• 3 pounds breast tenderloins                

Drench:

• 2 large eggs, beaten

• 1 teaspoon seasoning salt

• ½ teaspoon cayenne pepper, optional

• 1 tea garlic powder 

• 1 tea onion powder 

• ½ teaspoon seasoning salt     

Dredge:

• 2 cups seasoned breadcrumbs

• 3 cups flour            

• 1 tea garlic powder 

• 1 tea onion powder 

• ½ teaspoon seasoning salt     

• 1 tea black pepper                                     

• 4 cups canola oil

Directions

1. In a large bowl, combine all ingredients for the drench, (liquid) mixture; mix well.  Place chicken tenders in mixture, stir and let stand for 30 minutes.

2. Preheat oil to 300º in a large stockpot.  

3. In a separate bowl combine all the dry ingredients except the flour for the dredge.

4. Remove chicken from the liquid mixture (drench), a little at a time, a put into the dry (dredge) mixture.

5. Remove chicken tenders from the dry mixture and flour them lightly.  

6. Put them in the hot oil and deep fry for 8-10 minutes or until golden brown.  Drain on paper towel and flat sheet.  Repeat the steps until all of the tenders are cooked.  

Serving suggestions:  

Best served with barbecue sauce, honey, honey mustard, or ranch dressing.  Also, taste great served on top of a garden salad.