Fried Chicken Tenders

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Recipe by South Your Mouth

Fried Chicken Tenders
1 pound chicken tenderloins
3 tablespoons Chicken Scratch, divided (recipe below)
1 egg
1/4 cup milk
1/4 cup hot sauce
1 cup all-purpose flour
1/4 teaspoon dry mustard
Vegetable oil

Season chicken with 2 tablespoons Chicken Scratch; set aside.

Whisk egg, milk and hot sauce in a shallow bowl; set aside.

Combine remaining 1 tablespoon Chicken Scratch, flour and dry mustard in a shallow bowl; set aside.

Working in batches, dip seasoned chicken in egg wash then toss to coat in flour mixture. Place chicken on a cooling rack or plate lined with wax paper and refrigerate until ready to use.  Allowing them to rest a bit will help the breading stick to the chicken tenders.

Heat 1 inch of vegetable oil in a large cast iron skillet until temperature reaches 335-340 degrees. Fry the chicken until golden brown and crispy, turning once (about 5 minutes) then drain on cooling rack or paper towels.
Serve with honey mustard or your favorite dipping sauce. P.S.... I have it on good authority that Chick-fil-A Sauce is just 3 parts honey mustard and 1 part barbeque sauce mixed.

Chicken Scratch
3 tablespoons salt
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon dried thyme
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon cayenne pepper*
1 tablespoon onion powder

Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with only 25% salt so you can rock it out!)

*if you prefer a Southwest vibe, use chili powder instead