Recipe courtesy of Jo Davison
Serves 6
Peanut or Canola Oil for frying
2 pkgs of chicken tenderloins, sliced in strips
Salt and Pepper
2 eggs
2 cups flour
2 tsp lemon pepper
1 tsp paprika
1 1/2 cups buttermilk
Heat enough oil to fill a large frying pan about 1/4 of the pan. Oil should reach a temperature of 365. While oil is heating prepare the chicken. Pat strips dry and season with salt and pepper on one side. Create 3 dredging dishes. One will contain the eggs, slightly whipped with one tsp of water. The next one will be the flour, season with salt and pepper, lemon pepper and paprika. Mix together to combine spices. The last one will contain the buttermilk.
Dredge each strip in the egg first, the flour next, the buttermilk and then in the flour once again. Place in the oil and cook on each side until the chicken is nice and crisp on each side. Make sure not to over crowd the pan. Remove from pan and place on paper towels to absorb the oil. Allow to rest for 5 minutes and enjoy.
Dressing:
1 cup ranch dressing
1 cup sour cream
2 handfuls of dill, chopped
Combine ingredients and served chilled.
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