Marinate the chicken tenders in 1/2 cup of CHA! by Texas Pete® for 24 hours.
Preheat the deep fryer to 350°.
Grind both bags of the yellow and blue Green Mountain Gringo® Corn Strips into the size of breadcrumbs and mix them together. Set up a breading station and begin breading the chicken tenders starting with the seasoned flour. Dunk into the beaten eggs and give an even coating of the finely ground Green Mountain Gringo® Corn Strips.
Carefully place the chicken tenders into the deep fryer for approximately 5 to 7 minutes or until golden brown, crispy and fully cooked with an internal temperature of 165°. Remove them from the fryer and place on paper towels to absorb excess grease. Season them with salt and pepper.
Serve the fried chicken tenders with the spicy CHA! ketchup.
DIP
While the tenders are frying, prepare the dip.
Mix the ketchup with 1/4 cup of CHA! by Texas Pete® and pour into a ramekin.
