Chipolte & Buttermilk Fried Chicken Fingers

Ingredients

• Vegetable or canola oil for frying
• 1 1/2 lbs. chicken tenderloins
• 1/2 cup buttermilk 
• 1/4 cup hot sauce (I like Frank’s Red Hot) 
• 3/4 cup self-rising flour 
• 1/2 tsp. McCormick’s Chipotle Chile Pepper 
• 1/2 tsp. salt 
• 1/4 tsp. fresh cracked black pepper 

Directions

1. In a large, heavy pot, heat oil to 350 degrees.
2. Prepare chicken by trimming off any little tendons that might be unpleasant to eat.
3. In a shallow dish, mix buttermilk and hot sauce. Whisk gently.
4. In a separate shallow dish, combine self-rising flour, Chipotle Chili Pepper, salt, and pepper. Stir to combine.
5. Dunk chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.* Repeat with remaining chicken pieces.
6. Once the oil reaches 350 degrees, drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.