Ingredients

For The Chicken: 

• 1 ½-2 pounds chicken tenders, cut into thirds
• 2 quarts frying oil in deep pot or countertop fryer
• 1 cup AP flour
• ½ cup fine cornmeal
• 1 Tablespoon chili powder
• 1 Tablespoon Old Bay seasoning 
• 1 Tablespoon paprika or smoked paprika/pimento
• 1 Tablespoon combined - 1 t each: ground mustard, granulated garlic, onion 
• 1 Tablespoon sugar
• Salt
• 4 eggs
• 1 T hot sauce

For The Ranch:

• 1 cup sour cream or Greek yogurt
• 1 cup herbs combined: parsley, dill and chives
• 1 large clove garlic, grated
• Juice of ½ lemon
• Hot sauce and Worcestershire, to taste
• Salt and pepper, to taste
• For thinner dressing add 1/3 cup vegan mayo such as Sir Kensington’s

Directions

For The Chicken: 

Cut chicken tenders and pour oil into a frying pot and heat over medium to medium-high heat. 

Combine dry ingredients in a large plastic bag, shake and remove half the mixture to a large shallow dish.

Whisk up eggs and hot sauce in a bowl.

Add the chicken to the plastic baggie and shake to coat in flour.    

Coat half the chicken pieces at a time in egg then dredge in a shallow dish with remaining spiced flour and fry in two batches to golden and drain on a wire rack or towel lined plate.

For The Ranch:

Stir to combine and refrigerate if not serving immediately.