Chicken Tenders with a Sweet and Spicy Dipping Sauce

Chicken Tenders with a Sweet and Spicy Dipping Sauce For the Sauce: Makes about 1/4 C. 2 T. mayo 1 T. whole grain mustard 1 tsp. yellow mustard 1 tsp. honey 3-4 dashes hot sauce Whisk together in a small bowl, cover and put in the fridge for 1 hour. For the Chicken: 1 lb. chicken breast tenderloins 3 T. juice from a jar of sweet banana pepper rings 1 T. hot sauce 1 large egg 1 C. flour 1/2 tsp. cayenne pepper 1/2 tsp. smoked paprika 1/2 tsp. pepper 1/2 tsp. oregano 1/2 tsp. garlic powder 1/2 tsp. onion powder veg. oil for frying Place the chicken in a bowl and add the sweet banana pepper juice and hot sauce. Stir around, cover and place in the fridge for 1 hour. Remove the chicken to a plate and add the egg to the remaining marinade and whisk together, set aside. Combine the flour and seasonings on a plate. Take each chicken strip and dredge in the flour mixture, then into the marinade/egg mixture, then back through the flour. Place on a plate, repeat with remaining chicken. Heat 1/2" oil to 350 degrees. Carefully drop the chicken strips (working in batches of 4-5 strips) into the oil and fry till golden brown on one side, turn and fry the other side (about 3-4 minutes per side). Place on a cooling rack over a baking sheet and put in the oven at 275 degrees to stay warm while frying the remaining chicken. Serve with the dipping sauce