Buffalo Chicken Tenders with Blue Cheese Recipe

• 2 cups Panko Bread crumbs
• 1 tsp ground black pepper
• ½ tsp cayenne pepper
• ½ tsp paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 eggs
• 1 cup milk
• 4 boneless skinless chicken breast fillets
• 2 cups Panko Bread crumbs
• 2 cups Panko Bread crumbs
• 1 cup frank’s red hot original cayenne pepper sauce
• ½ cup salted butter
• 4 tbsp water
• 2 tsp cayenne pepper (red pepper)
• 2 tsp paprika
• 2 tsp sugar
• 2 cups Panko Bread crumbs

1. Make the sauce by combining the ingredients in a small saucepan over medium heat. When sauce begins to bubble, reduce the heat and simmer for 3 minutes, remove from heat and cover, set aside.
2. Combine panko bread crumbs, flour, and spices in a large bowl. In another bowl, whisk together egg and milk.
3. Slice chicken breast in to six pieces. Dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
4. Arrange coated chicken on a plate and chill for 15 minutes.
   Preheat vegetable oil in a deep fryer to 375 degrees, then preheat oven 200°
5. When the chicken is done chill, drop each piece into the hot oil, fry for 5-6 minutes or until each piece is browned. Keep chicken warm in the oven until all piece are done.
6. Place the chicken pieces into a large bowl. Pour the sauce over the chicken and coat each piece of chicken with sauce.Enjoy!