Crunchy Touchdown Tenders with Buttermilk Cayenne Dip.

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January 31, 2012

Ingredients

1 pound chicken tenders
1 quart buttermilk
Box of cornflakes
plain breadcrumbs
Canola Oil
Sour Cream
Scallions
Cayenne Pepper

Preparation

Place chicken tenders in a large bow. Cover with Buttermilk. Refrigerate at least 30 minutes. Place cornflakes in cuisinart and pulse several times. Mix with breadcrumbs.
Strain Chicken from Buttermilk, season with salt and pepper. Bread each piece using the above ingredients.
Deep fry in canola oil.
In a small bowl mix together 1/2 cup buttermilk, 1 cup sour cream, chopped scallions and cayenne pepper to taste.

Preparation Time
20 mins

Serves
4

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