Ingredients
1
cup buttermilk
2 1/2
teaspoons garlic powder
1
egg
2
lb uncooked chicken breast tenders (not breaded)
1
cup Gold Medal™ all-purpose flour
1 1/4
teaspoons salt
1
teaspoon baking powder
1/4
teaspoon ground red pepper (cayenne)
1 1/4
cups Progresso™ Italian style bread crumbs
Oil for deep frying
1/2
cup mayonnaise
1/4
cup hot-style ketchup
1/4
teaspoon lemon-pepper seasoning
1/4
teaspoon Worcestershire sauce
Preparation
In 13x9-inch (3-quart) glass baking dish, mix buttermilk, garlic powder and egg. Add chicken, tossing to coat. Cover; refrigerate 2 to 4 hours.
In glass pie plate, mix flour, salt, baking powder and red pepper. In another pie plate, place bread crumbs. Remove chicken pieces from buttermilk; coat with flour mixture. Dip chicken in buttermilk mixture again; coat evenly with bread crumbs.
In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry chicken in hot oil 3 to 5 minutes or until brown. Drain on paper towels.
Meanwhile, in small bowl, mix mayonnaise, ketchup, lemon-pepper seasoning and Worcestershire sauce. Serve chicken with sauce.
