Pure Vegetable Oil, for frying
1 1/2 cups White Lily® Enriched Bleached All-Purpose Flour
1 teaspoon salt
2 teaspoons freshly ground black pepper
2 large eggs
1 cup buttermilk
8 chicken tenders
Heat 1 1/2 inches oil in large skillet to 365°F.
Blend flour, salt, and pepper in medium bowl. Break eggs into small bowl; beat lightly. Set aside. Pour 1 cup buttermilk into separate bowl.
Dip chicken, one piece at a time, into buttermilk, then into flour mixture. Coat completely. Dip into egg, then return to flour mixture. Coat completely.
Place chicken gently into hot oil. Fry, uncovered, 3 to 4 minutes on each side or until golden brown and juices from chicken run clear.
Drain on paper towels. Serve immediately or place on rack in 200°F oven until ready to serve.
Serving Size (1/4 of recipe), Calories 540 (Calories from Fat 250), Total Fat 28g (Saturated Fat 6g, Trans Fat g), Cholesterol 120mg, Sodium 1010mg, Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 3g), Protein 25g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 10%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.
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