Ingredients
1/2 cup buttermilk3/4 teaspoon salt1/4 teaspoon hot pepper sauce1/8 teaspoon pepper1 pound chicken tenderloins1 cup panko bread crumbs2 to 3 tablespoons fresh minced sageOil for fryingSalt to tasteRanch salad dressing, optional
Preparation
In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage.
In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.
