Buffalo Chicken Tenders

1. Heat oil to 350°F in a cast iron skillet or deep pan. You’ll want enough oil so that the tenders will be covered when you add them into the pan. Preheat oven to 350°F.

2. Line the bottom of a half sheet pan with wax paper. Place wire rack(s) over the sheet pan and spray rack(s) with cooking spray. Set aside.

3. In a medium size bowl, beat the eggs with the buttermilk and 1/4 cup of the hot sauce. In a smaller, square dish, mix together the flour, chicken seasoning, pepper, onion powder and garlic powder with a fork.

4. Dip each chicken tender into the egg mixture, then dip into the flour mixture and coat evenly. Place each tender onto the wire racks, being careful to not allow them to touch, and continue until you finish dredging all of them.

5. Then repeat step 4, dipping each of the tenders back into the egg mixture and then in the flour mixture again so that they have a double coating. Place them back on the wire rack.

6. Fry tenders in the hot oil until golden brown and crisp, about 6-8 minutes. Remove the cooked tenders from the oil using a slotted spoon or spatula. Let them drain on paper towels when done.

7. Line another sheet pan with parchment paper. Mix together butter, remaining 1/2 cup hot sauce, brown sugar and minced garlic in a large bowl. Add fried tenders into the bowl, a few at a time, and toss in the sauce with a pair of tongs until evenly coated. Place tenders onto the prepared pan and finish coating the rest of the tenders in the sauce.

8. Place tenders into the oven and bake for about 5 minutes. Serve!