Chicken Tenders
By Celeste Giron
3-4 pounds of chicken tenders
1 box fish and chip batter (found in the butcher section)
oil for deep fryer
Rinse chicken tenders and let drain. Mix the box of fish and chip batter with water (instructions on the box). I use the entire box for the 3-4 pounds of chicken. When the oil is up to temperature (check deep fryer for temperature needed for chicken) dip the chicken tender in the batter and then drop into the fryer. I can do about 4 tenders at a time. Cook until golden brown and chicken is cooked through. Serve with a variety of dipping sauces such as barbecue, sweet and sour, honey mustard, ranch or Wingers sauce.
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