Fried Chicken Strips & Honey Mustard Dipping Sauce

Ingredients:
1 egg
1/2 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 pounds chicken tenderloins (or chicken breasts cut into strips)
Oil for deep-fat frying

Directions:
In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture.
In an electric skillet, heat oil to 350-375. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. 
In a deep fryer, heat oil to 350-375 (or set the fryer to the 'chicken' setting) Fry strips until they are golden brown and have floated to the surface.
Drain on paper towels.   
Already fried chicken can be kept in a 200 degree oven until all the chicken has been fried (I use cooling racks placed on a foil covered cookie sheet so the pieces stay relatively crisp)

Honey Mustard Dipping Sauce

1/4 cup mayonnaise

1 Tbsp prepared yellow mustard

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 tsp vinegar

1 Tbsp honey

Salt and pepper, to taste

HINTS

*If you don't have a deep fat frying thermometer or a deep fryer with a 'ready' light - you can tell the oil is ready when a 1" cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees.

*Don't have buttermilk? Make your own - in a 1cup measuring cup add 1 Tbsp white vinegar or lemon juice then fill the measuring cup the rest of the way with milk - let it sit five minutes then it's ready to use.