Steph's Chicken Strips

Ingredients:
Self-rising or all-purpose flour

Ranch dressing powder

Southwest Ranch dressing powder

Goya Adobo (red) seasoning

Black pepper

Chicken strips/tenderloins

Buttermilk

Hot sauce

Preparation:

1) Remove the white tendon from each chicken tender.

2) Combine buttermilk and hot sauce in a large bowl with a lid. 

3) Place chicken tenders in buttermilk mixture, put on lid, and then shake until all tenders are coated.

4) Refrigerate tenders for at least 4 hours to marinate.

5) Mix flour and seasonings in a flat bowl in this ratio, sifting together, then adjusting to taste:

    6 parts flour

    1 part Ranch powder

    1/2 part Southwest Ranch powder

    1/8 part Goya

    Black pepper, to taste

6) Dredge each chicken tender well in the flour mixture and set on a plate. 

7) When all tenders are dredged, heat vegetable oil in a deep skillet or saucepan until hot, then drop in tenders, one by one, until a single layer of tenders is cooking in the oil. Tenders should be cooked in small batches.

8) Reduce oil heat slightly, so tenders cook until crisp, but don't burn before they are thoroughly done. Tenders should take about 8 minutes to cook each batch. Turn several times while cooking.

9) When cooking is complete, remove tenders from oil and place on paper towels to drain. Lightly salt tenders.

10) Continue cooking until all tenders are done, keeping cooked tenders warm in low-heat oven or in warming drawer.