• Season chicken generously with salt and black pepper.
  1 pound chicken tenders, Salt and pepper
• Pour cooking oil into a deep skillet leaving about 2 inches from the top of the skillet for the oil to expand. Heat on medium-high heat.

Dry Mix #1

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

Wet Mix

• Beat 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 crushed saltine crackers and flour in medium bowl.
  1 package saltine crackers, 1 to 1 ½ cups all-purpose flour
• 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.
• Carefully place chicken in hot oil.
• Cook for 5-6 minutes. Use tongs to turn chicken and cook the other side for an additional 4-5 minutes.
• Place cooked chicken on paper towels to cool.
• Serve immediately or store in the refrigerator for up to 3 days.