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Buttermilk Chicken. Tenders

Ingredients

• 14 Sanderson Farms® Chicken Tenders, cut in half diagonally
• 1 cup buttermilk
• 1 teaspoon seasoning salt
• 3 cups flour
• 2 tablespoons seasoning salt
• 1 teaspoon black pepper
• 4 cups vegetable oil
• PREPARATION
• Mix the buttermilk and 1 teaspoon seasoning salt in a bowl.
• Place chicken and buttermilk in a sealable plastic bag and toss tenders to coat.
• Refrigerate for at least 20 minutes or up to 24 hours.
• In a separate bowl, combine flour, remaining seasoning salt, and black pepper.
• In a 12” x 2” deep skillet, heat vegetable oil to 350°F.
• Coat chicken with flour mixture.
• Fry chicken tenders in three batches for 2 minutes on each side. The tenders should reach an internal temperature of 165°F.
• Serve with your favorite dipping sauce.

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