1/2 cup buttermilk
3/4 teaspoon Tabasco sauce
1 1/3 pounds chicken tenders
3/4 cup all-purpose flour
2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 cups bread crumbs (Panko)
3/4 cup vegetable oil
Mix buttermilk and Tabasco in a resealable plastic bag.
Add chicken tenders and marinate for at least 1 hour up to 1 day.
In a shallow dish, mix flour with salt and cayenne pepper.
In another shallow bowl, beat together eggs with 2 tablespoons water.
Place bread crumbs in a separate shallow dish.
Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess.
Next, dip chicken in bread crumbs, pressing gently into crumbs to coat.
(Chicken may be prepared up to 5 hours ahead; cover and refrigerate).
In a large skillet, heat 1/4 cup vegetable oil over medium-high heat.
When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes.
Transfer to a plate and keep warm.
Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.
Makes 6 servings
All You, April 2006