Chicken Crispers

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2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Dijon mustard
1/4 teaspoon paprika
1/8 teaspoon salt
pinch of cayenne pepper
1 large egg, lightly beaten
1/4 cup milk
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup self-rising flour
10 chicken tenderloins
1/2 cup all-purpose flour
6 to 10 cups shortening or vegetable oil

To make sauce, combine all ingredients in a small bowl. Cover with plastic wrap and refrigerate.
In a medium bowl, combine egg, milk, chicken broth, salt and pepper. Whisk for 30 seconds. Whisk in self-rising flour and let sit 5 minutes.
Place shortening or oil in a Dutch oven and heat to 350 degrees.
Place the 1/2 cup flour in a bowl. Coat each piece of chicken in flour and then dunk into the batter.
Working in batches of 3-4 tenderloins, lower battered chicken into oil. Fry 7 to 9 minutes, or until golden brown.
Drain on a wire rack or paper-towel lined plate.


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