Buffalo Chicken Fingers

For the sauce:
1/2 cup hot sauce (recommend Frank's Hot Sauce)
1/2 stick butter, melted

For the Chicken Fingers:
10 to 15 boneless chicken tenders
1 egg, beaten
1/2 cup flour
1/4 tsp garlic powder
1/8 tsp paprika
Salt & Pepper
Oil for frying

Beat the egg in a medium bowl and set aside. Mix together the dry ingredients in another bowl. Dip the chicken in the egg to coat, then dredge in the flour mixture, being sure to shake off the excess. Heat the oil in a large cast iron skillet. When it is hot enough (food will sizzle & bubble when dropped in), carefully drop in the chicken fingers and fry on both side until no longer pink in the middle, and crust is golden brown. Remove and drain on a paper towel.
Meanwhile, mix together the hot sauce and the butter in a large bowl. Once all the chicken has been fried, toss in the buffalo sauce to coat completely. Serve immediately with blue cheese dressing and celery sticks.

*This recipe was so incredibly easy. While you do have to drag out the skillet to fry the chicken, it fries up fast since it is a thinner cut of meat. And there is something so satisfying about making your own buffalo chicken at home. It tastes just like it would at any restaurant. There will most likely be a little bit of sauce left over once you have tossed all the chicken in it. But no worries, just store the leftover sauce in the fridge, and heat it up in the microwave whenever you need it again!

Remember this: Whoever turns a sinner from the error of his way will save him from death and cover over a multitude of sins. James 5:20