Ingredients

• 2 lb chicken tenders
• 1 C buttermilk
• 2 tsp Tabasco Garlic Pepper Sauce
• 1 egg, lightly beaten
• ¾ C Panko crumbs
• ½ C flour
• 1 tsp seasoned salt
• 1 tsp paprika
• 1 tsp onion powder
• ½ tsp garlic powder
• ¼ tsp ground white pepper
• Vegetable oil for frying

Instructions

1. Mix together buttermilk and Garlic TABASCO in a shallow bowl
2. Add chicken and stir to coat. Refrigerate for 1-2 hours.
3. Remove chicken from buttermilk and whisk egg into buttermilk
4. Return chicken to buttermilk and stir to coat.
5. In a pie plate, combine Panko crumbs, flour, seasoned salt, paprika, onion powder, garlic powder, and white pepper.
6. Pour about 1" of oil into a cast iron pan or a Dutch oven
7. Heat oil to 375F.
8. Remove chicken tenders from buttermilk mixture and coat in Panko mixture
9. Fry in oil for 6-8 minutes, flipping over halfway through
10. Remove chicken with a slotted spoon and place on a paper towel-lined plate.
11. To make TABASCO Maple Syrup, Whisk together maple syrup, butter, and TABASCO Sauce in a small bowl.

Tabasco Syrup

Ingredients

• ⅓ C maple syrup
• 1 Tb butter, melted
• 1½ tsp Tabasco Sauce