Corn Chip Crusted Chicken Tenders with a Honey BBQ Dipping Sauce

The Chicken

1 L Vegetable Oil
1 kg Chicken Thigh Fillets
3x Tablespoons Cajun Seasoning
500ml Chicken Stock
1x Packet Sonora Foods Corn Chips (original flavour)

Honey BBQ Sauce:

1x Cup Tomato Sauce
1/2 Cup Brown Sugar
1/4 Cup Apple Cider Vinegar
2X tbsp Honey
1x tsp Salt
1x tsp Smoked Paprika
1x tsp Garlic Powder
1x tsp Onion Powder
1/2 tsp Black Pepper

The Chicken Tenders

1. Using a blender insert the packet of Sonora Foods corn chips. You may have to do this in 2x batches. Once it's to the chrumb of your liking, place it a bowl and set aside.

2. Insert you eggs into a bowl a whisk and set aside.

3. Insert your vegetable oil into a pot on a medium to high heat. While it's heating up prepair you chicken by inserting the chicken into the egg covering completly, then coating it in the corn chip chrumb. Repeat this process for the rest of the chicken.

4. To know if the oil is ready, you can put a long wooden skewer into the oil and if you see bubbles it's ready. Insert your chicken a few at a time making sure you don’t over crowd the pot. Cook for 10-14 mins turn half way.

The Honey BBQ Sauce

Combine all ingredients for Honey BBQ Sauce in a medium saucepan over medium heat.

Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes.

Remove sauce from heat and allow to cool.

Store in an airtight glass container for up to 2 weeks.

Serve on a platter with the sauce and enjoy.