Ingredients:
1 LB       Chicken Breast Tenders
1 Cup     All Purpose Flour
2 Tsp     Black Pepper
2 Tsp     Seasoned Salt
              Black Pepper & Seasoned Salt (for seasoning chicken)
1/2 Cup  Cream, Half & Half or Milk
               Hot Sauce (to taste)

Procedure:
In a shallow bowl, combine flour, pepper and seasoned salt. In a seperate bowl, combine the cream and hot sauce.

Season the Chicken Tenders with seasoned salt and pepper. Dredge a chicken tender in the flour mixture, then shake to allow excess to fall away. Quickly dip in cream mixture, then back into flour mixture, again shaking to remove excess. Repeat cream/flour process one more time, then drop into hot oil. Repeat until the fryer is full, but be careful not to overcrowd fryer, do these in batches. Allow to fry until golden brown approx 8-12 minutes and internal temperature of chicken reaches at least 165 degrees. Remove from oil and sprinkle immediately with salt. Serve with Honey Mustard Sauce.

Serves 3-4 

Honey Mustard Dipping Sauce

Ingredients:
1/4 C      Mayonnaise
1/4 C      Prepared Yellow Mustard
1/4 C     Honey
Dash     Hot Sauce
1/4 tsp  Salt
1/2 tsp  Poppy Seeds (opt).

Procedure:
Combine all ingredients well and refrigerate at least 2 hours.

Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team