FOR FRIED CHICKEN TENDERS:
11/2 pounds chicken tenders
1/2 cup of buttermilk
½ cup flour
1 teaspoon poultry seasoning
salt and fresh ground pepper to taste
1 (6 ounce) bag garlic and butter croutons
1/3 cup plain bread crumbs
FOR ORANGE BARBEQUE SAUCE:
1/3 cup barbeque sauce
2 tablespoon orange marmalade
1 teaspoon hot sauce
1 tablespoon apple cider vinegar
Preheat oven to 375 degrees F.
Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and beat it with a rolling pin. Crush the crouton until coarse in texture.
Set up a breading station with three pie plates or baking dishes. In one dish add the flour and season with poultry seasoning and a generous pinch of salt and pepper. In the second mix together the buttermilk and egg. In the third dish add the crushed croutons and bread crumbs.
Dip the chicken tender into the flour and shake of any excess. Then dip into the buttermilk and then into the breadcrumb mixture making sure to thoroughly coat the tenders. Place the tenders onto a baking sheet and bake in oven for 15 minutes.
Transfer to a platter and serve orange barbeque sauce.
FOR ORANGE BARBEQUE DIPPING SAUCE:
Combine all ingredients in a small bowls and whisk together.