These tenders are juicy and moist with a touch of spice. If you are familiar with Bojangles, these are very similar in taste to their spicy chicken. You can try the hot sauce and butter recipe or you can use honey mustard, ranch or whatever you like to dip your tenders in.
Rinse tenderloins and place in 1 gallon ziplock bag. Add 1 cup of Texas Pete hot sauce and let marinate for 3o minutes.
Add oil to cast iron skillet and turn heat to medium, allow 4-5 minutes for skillet to heat up. Put flour in a bowl.
Remove tenderloins from bag and dip in buttermilk before rolling tender in flour. Shake the tender to remove excess flour.
Once oil in skillet has heated up to the point that a little flour disperses quickly, add floured tenders to the skillet leaving a one gap in between the tenderloins. Fry until golden brown on each side about 3-4 minutes per side depending on the size of the tender.
Remove from oil and place on a rack placed over a cookie sheet and covered with paper towels so that the oil drips away from the tenders.
Dipping Sauce: Melt 1 stick of butter in microwave and mix with 1/2 cup of Texas Pete.