Great chicken tender recipe

Way off topic beyond the realm of IP issues and Patdek snippets. But it's Sunday, and we're approaching NFL playoffs.

Here's the basics for a fantastic spread of chicken tenders, and the recipe to make it happen.

1. Wegmans pan searing flour
2. Ritz crackers
3. eggs
4. chicken tenders/strips
5. buttermilk

Yep, that's it. In terms of proportions, figure for each pound of chicken tenders (6-9 strips), you're going to need approximately 1/3 container of Wegmans pan searing flour, 1 sleeve of Ritz crackers, 1 1/2 eggs and about 1/2 quart of buttermilk. So, and yes this is math, double for 2-2 1/2 pounds of chicken tenders (comfortably serving 4-6 people).

16-24 hours advance preparation involves soaking the tenders in buttermilk. After soaking, the chicken tender preparation is pretty simple. Repeat this series of steps for each chicken tender:

1. place tender in pan searing flour, and then flip; essentially lightly coat chicken strip in pan searing flour one side of strip at a time;
2. take tender from pan searing flour and place in mixed egg coating (eggs are essentially scrambled together, and to improve egg mixture, it helps to use a couple of teaspoons of buttermilk bath from soaked tenders);
3. from egg bath, place tender in crushed Ritz crackers (spread out in a small pan); covering tender in crushed crackers on both sides
4. repeat for each chicken strip
5. deep fry 3-5 chicken strips at 338 degrees (Canola oil) for 6 minutes

That's it. Your choice of sauces.

Depending on comments, I'll post further descriptions to help with the process.