For chicken strips: 1 pound chicken tenders 1 egg, beaten 3/4 cup gf flour 3/4 cup corn starch Salt and pepper Vegetable oil for frying
For BBQ sauce: 1/4 cup gf brown sugar 1-1/2 teaspoons onion salt 1/2 teaspoon celery seeds 3/4 teaspoon garlic powder 3/4 teaspoon chili powder 1/2 teaspoon black pepper 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 cup gf catsup 1/8 cup white wine vinegar 1 Tablespoon gf mustard 1/2 teaspoon lemon juice 2 Tablespoons butter
Directions
For BBQ sauce: Combine all ingredients, except butter, in a sauce pan. Bring to a boil, reduce heat and simmer for 25 minutes. Blend in butter.
For chicken strips: Preheat oven to 200 degrees F.
In a large heavy skillet heat 1" of oil over medium-high heat.
Mix flour and corn starch on a large plate or baking dish. Sprinkle chicken tenders with salt and pepper. Dip each piece into beaten egg and coat well with flour mixture.
Carefully place chicken strips into hot oil and fry until golden brown. Turn and brown on other side. Fry a few pieces at a time.
Transfer cooked strips to a plate lined with a paper towel and keep warm in oven.
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