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There ain’t nothin’ healthy about this dish, but it’s crowd-pleasing. It reminds us a lot of KFC’s Boneless BBQ Wings. It’s a modified version of a recipe I found online, much more suitable for lazy bums who just want tasty chicken NOW, thankyouverymuch.
After pounding out the chicken breasts, slice them into tenders (or just cheat and use tenderloins). Place in the bowl of buttermilk to soak for an hour.
In a Ziploc, mix flour, garlic salt, and pepper. Remove tenderloins from the buttermilk and place into the bag with the flour mixture. Toss to coat.
Preheat oven to 350 degrees.
Heat 1/2 cup of oil in a fryer pan (you can either wait for it to reach 350 degrees or use the patented, high-tech “does water make it pop” test). When heated, place coated chicken tenders into the hot oil and fry on both sides until golden brown, 3-4 minutes per side. Don’t crowd them! Allow them to drain on a paper towel.
Once all cooked and drained, toss into a bowl with your barbecue sauce of choice. Coat both sides and place onto a foil-lined (DEAR HEAVENS USE THE FOIL OR YOU’LL BE SCRUBBING ALL NIGHT!) baking sheet. Drizzle any leftover sauce onto the top of the tenders and bake for 20 minutes. Then run and hide to avoid the stampede.
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