Buffalo Chicken Tenders

• 12 ounces chicken tenders (12)
• 1/2 cup hot sauce
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 2 tablespoons cajun seasoning

1. Preheat deep fryer to 360 degrees.
2. Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
3. Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
4. Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
5. Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
6. After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
7. Fry for 4-6 minutes until golden, brown, and delicious.

chicken, hot sauce, buttermilk, flour, kosher salt, cajun seasoning

Taken from www.food.com/recipe/buffalo-chicken-tenders-148418 (may not work)