Turn the eye on to med low. Always heat oil very slowly and make sure oil is 350°

Pour oil into a cast iron skillet. Your skillet may require more or less but make sure the oil will almost cover the tenders.

Beat eggs and hot sauce together. The container should be able to hold a couple tenders at a time.

Combine all dry ingredients in a deep plate or pan with sides. Set up a holding dish with wax paper in order to double batter.

once you have egg mix, flour mix, and holding dish you are ready to batter.

Submerge as many tenders in the egg mix as possible. (This will get really messy so I use one hand for egg dipping and transfer into flour mix. I use my other hand to flour the tenders.)

Remove from egg mix and place in flour mix. Coat both sides of tenders with the flour mix and then place on holding dish.

Continue with egg and flour coating until all tenders are in holding dish.

Now repeat steps 6 and 7 for the double batter. This makes for a better crunch!

Once oil is hot enough place a few tenders in to fry. If oil is not hot enough the crust will be mushy. If the oil is to hot the chicken will be raw in the middle.

The tenders will need to fry about 5 min on each side or until the crust is browned to your liking. I like to place fried tenders on a cooling rack in a warmed oven to make sure they remain crisp.

Make sure the chicken is cooked and serve with you favorite dipping sauces!