Sweet Heat Sticky Chicken Tenders

Ingredients

• 
  Chicken Tenders
• 1 1/2 pounds chicken tenders
• 1 cup buttermilk
• 1/3 cup Argo® Corn Starch
• 1/3 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• oil for frying
• 
  sweet Heat Sauce
• 1/3 cup Karo® Dark OR Light Corn Syrup
• 1/4 cup brown sugar
• 2 tablespoons hot sauce
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes

Directions

Place the chicken tenders in a bowl; pour the buttermilk over top and refrigerate for 30 minutes. In a shallow dish, combine corn starch, flour, garlic, paprika, and salt. Remove the chicken tenders from the buttermilk and coat in the cornstarch mixture. Pour the frying oil into a large skillet or frying pan about 1 inch deep. Heat the oil to 350F. Fry a few chicken tenders at a time for 5-8 minutes or until the internal temperature is 165F. Remove from the oil and onto a paper towel-lined plate. Add the sauce ingredients to a saucepan over medium heat. Stir occasionally until it reaches a boil. Turn the burner to low and let boil until it thickens slightly, about 2-3 minutes. Dunk the chicken tenders into the sauce and serve immediately.