Ingredients
The following ingredients have 8 Servings
- 2 1/2 lbs chicken tenderloins (or boneless skinless chicken breasts, cut in to strips)
- 2 1/4 cups Flour
- 1/4 cup Cornstarch
- 2 tsp Salt
- 1 tsp Pepper
- 2 tsp Chili Powder
- 2 tsp Paprika
- 1 cup Milk
- 1/2 cup Water
- 1 Egg
- Vegetable Oil
- 1 cup Hot Sauce
- 1/2 cup melted butter or margarine
- 1/4 cup Italian Dressing
- Ranch Dressing (for dipping)
- celery sticks
Instruction
- Combine the flour, cornstarch, salt, pepper, chili powder and paprika in a large zippered bag and shake well to mix.
- In a separate bowl, whisk together the milk, water.
- Fill a heavy skillet with oil to about 1″ and heat to about 310F. If using a deep-fat fryer, set it to 325F.
- Place a few chicken pieces in the bag with the flour mixture and shake to coat. Place coated pieces on a baking sheet lined with parchment paper. Repeat with the remaining chicken.
- Dip each coated piece of the chicken in the egg wash, shake off the excess egg and return it to the bag of flour, shaking to coat again.
- Cook in hot oil until golden brown (about 3 minutes per side).
- Drain on paper towels.
- Combine margarine, hot sauce and dressing in a large bowl.
- Place each cooked chicken tender in the sauce and toss to coat.
- Serve with celery and blue cheese or ranch dressing.
