BBQ'd Chik'N Tenders and Strawberry Dijon Sauce

BBQ’d Chick’N Tenders
1 ½ cups KC Masterpiece BBQ sauce
1 Egg, beaten
¾ cup Chicken Broth (or… 1 tbsp. chicken base and ¾ boiling water-Mix well)
¼ cup 1% Milk
1 ½ tsp. Salt
½ tsp. Pepper
1 cup Self-Rising Flour
4 Chicken Breast, cut in strips
½ cup All Purpose Flour
Shortening or Oil ( for Frying)

Cut chicken breast into strips. Marinate chicken breast strips for about 48 hrs in BBQ sauce.
Heat oil or shortening in fryer to 350.
Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for 30 seconds to dissolve salt. Whisk in self-rising flour. Let batter sit for 5 minutes.
Coat each piece of chicken with all purpose flour and then dunk the chicken into the batter.  Let a little drip off the chicken and lower it into the hot oil.(Do NOT use fryer basket, it will stick to the grates). Fry for 8 minutes. Only make 3-4 strips at a time or they will stick together. Drain chicken strips on paper towel and serve.  
*

Great with “Sweet Strawberry Dijon Sauce”

Recipe follows...

Sweet Strawberry Dijon Sauce
(Good with BBQ’d Chick’N Tenders)

3 tbsp. Strawberry Preserves
2 tbsp. Dijon mustard
1 tbsp. Marshmallow Fluff
1 tbsp. BBQ sauce
¼ tsp Tabasco(about 3-4 shakes of the bottle)
pinch Minced Dried Onion

Blend well in food processor or blender until smooth and all marshmallow fluff not chunky anymore( you shouldn’t see any white!)

Look i know the sauce sounds just awful. But it isn't. This is another one of those things you're just going to have to try. Its absolutely delicious with these chicken tenders.