Directions

First, make the sauce by combining strawberries, honey, balsamic vinegar, brown sugar, BBQ sauce and red onion in a blender or food processor. Blend well and set aside.

Whisk 3 eggs well and add to a shallow bowl. Add cornflakes to another shallow bowl and then add flour to a separate shallow bowl. Heat the 2 cups of vegetable oil in a pan over medium high heat until it’s starting to slightly bubble. Dredge each chicken tender into the flour, then egg, then the crushed cornflakes. Repeat with each chicken tender. Add the tenders (about 4 at time) to the oil and fry on each side about 4-5 mins until internal temperature reaches 165. Repeat with the rest of the chicken until it’s all fried. Add all of the chicken into a large bowl and coat well with the strawberry BBQ sauce . We used a pair of tongs to make sure each tender was coated well. Remove from the bowl and serve immediately with ranch, bleu cheese or any other dipping sauce of choice. Enjoy!