The Devil Made Me Do It - Chicken Bites

8-10

The Marinade: 2 cup buttermilk ¼ cup Dijon mustard 2 tablespoon onion powder 3 teaspoon salt 4 teaspoon dry mustard 4 teaspoon cayenne (hot) red pepper 3 teaspoon black pepper The Chicken: chicken tenders (8), cut into 1-2 inch cubes. 1 lemon, cut in half The Coating: 3 cups flour 1 Tbsp baking powder 1½ Tbsp garlic powder

In a Ziploc freezer bag, mix: buttermilk, Dijon mustard, onion powder, 1 teaspoon of the salt, 1 teaspoon of the dry mustard, 1 teaspoon of the cayenne, 1 teaspoon black pepper. Prick chicken pieces with a fork; add to the marinade bag. Squeeze the air out of the bag from the bottom, working your way up. "Massage" the bag/chicken to coat. Put in fridge to marinate for 24 hrs. Massage bag occasionally. In Cuisinart Mixer, mix: Flour, baking powder, garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne, 2 teaspoons black pepper. Add chicken to flour mixture & mix lightly to coat. Let chicken stand in flour mixture for ½ hour, mix again to re-coat, let stand for another ½ hr. Remove each piece of chicken patting flour mixture on top. Heat oil over medium heat, Add chicken pieces slowly. Fry on med-low for 5 minutes per side, until golden brown and cooked through. Remove onto platter with crumpled paper towels on it. Remove paper towels after a few minutes. Squeeze lemon sparingly onto chicken.