-
Combine ingredients for honey mustard dressing and set aside.
-
Heat fryer to 350 degrees
-
Combine egg, buttermilk, chicken broth, salt and pepper and whisk for 30 seconds to dissolve salt
-
Whisk in 1 cup of self rising flour, let sit for 5 minutes or so.
-
Coat each piece of chicken with flour and dip into batter, dripping off excess.
-
Let the chicken crispers sit in the oil for 7-9 minutes per tenderloin - you may be able to do 2-3 at a time if your fryer is big enough.
-
Drain chicken fingers on a paper towel.
-
Serve honey mustard for dipping.