• 2 lbs. chicken tenderloins
• 12 oz. Dorothy Lynch
• 1/2 c. butter
• Oil for frying
• 2 c. flour
• 1 T. black pepper
• 1 egg
• 8 oz. buttermilk

Number of Servings: 6

Cut each chicken tenderloin into 2-3 bite-size pieces and place in bowl. Mix egg and buttermilk together, pour over chicken pieces and let sit 10-15 minutes. Mix flour and black pepper in large Ziploc® bag, add chicken pieces and toss to coat. Heat oil in skillet and brown chicken pieces 2-3 minutes on each side. Remove chicken from skillet and drain on paper towels before placing in rectangular baking dish. Melt butter in saucepan, then stir in Dorothy Lynch. Cook and stir until combined, then pour over chicken pieces. Cover baking dish with foil and bake at 350 degrees for 45-60 minutes.

Notes:
This is a great alternative for those who love to eat wings, but want to avoid the extra heat.