2tsTabasco Scorpion Saucefeel free to add more if you dare! OR omit if you don't want this too spicy!
1tschicken bouillon I used Maggi
1 1/4cupall purpose flour
Deep Frying The Chicken
vegetable oil enough to fill your fryer
Pour the buttermilk into a small bowl. Combine all the dry ingredients of the marinade in a small bowl (salt, pepper, chicken bouillon, cayenne, and garlic powder) and mix. Add the Tabasco Scorpion Sauce (if using or hot sauce of your choice!) to the buttermilk and stir, then add the dry spices to the buttermilk and mix well.
Place the buttermilk and spice mixture into a gallon sized plastic ziploc type bag. Add the chicken tenders and seal. Work the bag with your hands to ensure the contents are combined very well, and then refrigerate for a minimum of 4 hrs (preferably overnight!). You might want to place the bag in a large bowl just in case it leaks.
Preheat your deep fryer to 350F.
Combine all the dry breading ingredients (everything except the buttermilk) in a large bowl. Add the buttermilk last and stir until well incorporated.
Remove chicken tenders one by one, letting the marinate mostly drip off before placing in the breading mixture. Cover the chicken tenders with the breading mixture, ensuring full coverage. Make sure the breading sticks to the chicken by pressing down with your hands if necessary. :-)
Once the fryer is heated to 350F, fry the chicken in batches (so as not to crowd the chicken) until the chicken is golden brown. It took me approximately 4 minutes, but may take you a little less time or a little longer depending on your fryer, etc.
Remove once cooked, and drain on paper towels. They are now ready to enjoy!
These are SOOO moreish! If you think the Scorpion Sauce may be too hot to handle, then omit this or substitute your hot sauce of choice! I recommend you serve with a delicious Honey Mustard dressing, or even Wasabi Mayo! Enjoy!!