Homemade Original and Buffalo Chicken Tenders

2 Large boneless, skinless chicken breast

2 cups flour

1 tsp. Garlic Powder

½ tsp coarse ground black pepper

48 oz. bottle vegetable oil

Buffalo  Sauce such as “Franks RedHot Wing Sauce” TM

Medium sauce pan

Trim breast and cut into strips, they can be as large or small as you like

Blend flour, garlic and pepper in large bowl

Dip cut chicken in a small bowl of water, then into flour mixture, then repeat so that the chicken is double battered. Heat nearly all of oil in saucepan on medium high heat, oil should be deep enough for chicken to deep fry with out being constricted. Add chicken gently and deep fry approx 5-7 min. depending on size.  Be sure not to over crowd the chicken, so it will cook properly. Remove and let drain. This is all you need for Original, for Buffalo place 6-8 tenders in a medium bowl with locking lid, coat with Buffalo sauce, close and gently shake to distribute the sauce, remove and place on serving dish.

For Buffalo Salad:

You can use any type or version of salad you prefer. The one I prepared consists of

Lettuce

½ cup Mushrooms

2 small Green onions

One each mini sweet pepper red/yellow

1 medium Avocado cubed

3 small Campari Tomatoes

black olives

You can use 1/2 cup Blue Cheese or chedder cheese

Ranch Dressing

Serve with Buffalo chicken cubed on top of salad with dressing over or on the side.

Serves 4 easily.

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