Buffalo-Style Chicken Tenders "Extra-Crispy"
8 chicken tenders or 1-1/2 lb boneless, skinless chicken breast cut into strips
1/2 cup unbleached flour
2 large eggs or 1 jumbo egg, beaten
3/4 cups Panko
2 Tbsp BLiS Santa Fe Rub
2 Tbsp Grapeseed oil, or more as needed
BLiS Blast Hot Pepper Sauce, to taste
Blue Cheese Dressing (optional)
celery sticks (optional)
Place the tenders between two sheets of wax paper or plastic wrap and pound lightly.
Whisk together 1 Tbsp Santa Fe Rub and the 1/2 cup flour, put in a pie plate. Pour the beaten egg into another pie plate. Blend together 1 Tbsp Santa Fe Rub with the 3/4 cup Panko and put in a third pie plate.
Dredge each tender first in the flour-spice mixture, then the beaten egg, and lastly the Panko-spice mix, making sure it is well coated. Place on baking sheet or plate lined with wax paper. Chill for about 15 minutes.
Heat a heavy non-stick pan over medium-high heat. Add the grapeseed oil. Heat the oil to shimmering hot. Test by sprinkling a crumb or two of the Panko to make sure it fries up immediately.
Add half the tenders to the pan (do not overcrowd). Cook each tender for about 4 minutes on each side, depending on the thickness. Remove to a paper-towel lined pan or plate and place in a 200 degree oven till ready to serve. Cook the rest of the tenders as before.
Drizzle some Blis Hot Pepper Sauce over the tenders and serve with blue cheese dressing and celery sticks on the side, if desired.