Hans Gilgen's
ORGANIC SEASONINGS

Buttermilk Fried Chicken Tenders
14-16 oz Raw Chicken Tenders
8 oz Buttermilk (For marinade)
6 oz + 1 Tablespoon Buttermilk (For breading)
1 1/3 Cups All-Purpose Flour
1 1/2 teaspoons GOURMET ALL-PURPOSE SEASONING SALT - SPICY ALL-PURPOSE SEASONING SALT, or GOURMET LITE ALL-PURPOSE SEASONING SALT

1) Season the chicken tenders with  your choice of ALL-PURPOSE SEASONING SALT.
2) Pour 8 oz of Buttermilk in a bowl or plastic bag. Add Chicken Tenders and marinate for 2 hours or overnight.
3) Divide 1 cup flour in to one bowl, 1/3 cup in to another, and 6 oz of the buttermilk in to another. Add 1 T. buttermilk to the 1 cup flour and mix with fingers for a minute or two.
4) Place the chicken tenders in a strainer and drain.
5) Dredge the chicken tenders through the 1/3 cup flour. Shake off excess flour and place in the bowl of buttermilk.
6) Take the chicken tenderloins out of the buttermilk, one by one, and add to the flour and buttermilk mixture to coat thoroughly.
7) Shake off excess coating and deep fry, in peanut oil, at 375 degrees until golden brown or until internal temperature is at least 165 degrees.
8) Remove from oil, drain on paper towels, sprinkle to taste with your choice of GOURMET ALL-PURPOSE SEASONING SALT - SPICY ALL-PURPOSE SEASONING SALT, or GOURMET LITE ALL-PURPOSE SEASONING SALT and ENJOY!!!

Serve with Easy Homemade Seasoned Fries and BBQ Sauce, Honey Mustard Sauce, or your favorite dipping sauce.

Tidbits: My friend once told me these were the best chicken fingers he's ever had!