• Season the chicken generously with salt and black pepper.
  1 pound chicken tenders, Salt and pepper
• Pour about 1-inch of cooking oil into a deep, heavy bottomed skillet over medium-high heat.

Dry Mix #1

• Combine the flour and seasoned salt in a medium bowl.
  1 cup all-purpose flour, 2 tablespoons seasoned salt

Wet Mix

• Beat the eggs, hot sauce and milk in a medium bowl until combined.
  2 large eggs, 1 tablespoon hot sauce, ¼ cup milk

Dry Mix #2

• Combine the crushed saltine crackers and flour in medium bowl.
  1 package saltine crackers, 1 to 1 ½ cups all-purpose flour

Coat the Chicken

• One at a time, place a piece of chicken in the first dry mix, making sure it is evenly coated. Shake off excess flour.
• Dip in wet mix and allow excess to drip off.
• Place in the second dry mix and thoroughly cover with cracker mixture. Press gently to ensure crackers stick.

Fry

• Working in batches, carefully place chicken in hot oil, and cook for 5-6 minutes. Use tongs to turn chicken and cook the other side for an additional 4-5 minutes or until the chicken reaches 165°F.
• Place cooked chicken on paper towels to cool.

Storage

• Serve immediately or store in the refrigerator for up to 3 days.