Crunchy Chicken Tenders

vegetable oil
2 large resealable bags
1/2 c all-purpose flour
1/2 (1.25 oz) packet of Southwest
Marinade Mix, McCormick
Grill Mates
ground black pepper
3 c corn bran cereal
1 egg, whisked
1/2 c buttermilk
1 lb chicken breast tenders

Fill a fryer with oil to its maximum level, or fill a deep pot no more than halfway with oil. Preheat oil. In one of the large resealable bags, combine flour, marinade mix, and sprinkle pepper in. In the other bag, add the cereal, seal the bag and gently crush cereal to course ground crumbs (I used a meat pounder, but it recommends a rolling pin). Set aside. In a shallow bowl, whisk together egg and buttermilk.

One tender at a time: dip chicken strip in buttermilk mixture, then toss in seasoned flour mixture; shake off excess flour and dip into buttermilk mixture again, and then toss in cereal crumbs to coat. Set on a plate and continue with the remaining chicken strips.

Fry chicken strips in small single layer batches until golden brown and cooked through, about 6-8 minutes per batch (our last (3rd)) batch only took 4 minutes though since the oil was so HOT). Drain on paper towels and serve warm.