2lbschicken breastsboneless, skinless, cut into strips
2whole eggs
2cupsbuttermilk
1tbspkosher salt
1tspgarlic powder
1tspblack pepper
FOR THE FLOUR DREDGE
2cupswhite flour
1tbsppoultry seasoning
1tspsalt
FOR THE SAUCE
16ozbarbecue sauce
1chipotle pepper in adobo
1/2cuphoney
Instructions
PREPARE THE CHICKEN TENDERS
In a large bowl, wisk together eggs, buttermilk, salt, garlic powder, and pepper. Place chicken strips in the bowl covering in the buttermilk mixture. Seal and refridgerate overnight.
BREADING AND FRYING
Before breading, preheat a cast iron skillet with peanut oil to 350F. In a large paper bag (or a zip-loc) shake flour and seasoning until mixed.
Take each strip of chicken out, and let excess butter milk run off before placing in the bag. Add all the chicken in the bag and shake! Remove each chicken strip and place on a wire rack.
FRYING
Place in chicken strips in the fryer, and cook for about 5-7 minute until golden brown. place on a paper towel or wire rack to remove excess oil and let cool for 3-4 minutes.
While chicken is cooling add barbecue sauce, honey and chipotle pepper in a blender and pulse until smooth.
Toss chicken tenders in a bowl with about 1 cup of the barbecue sauce. Serve with extra sauce on the side and enjoy!