Zydeco Chop Chop Red Beans & Rice Chicken Tenders

6-8 Chicken Tenders or Chicken Breasts cut into strips
1 c Buttermilk
1/4 c Hot Sauce
1 teaspoon Crab Boil
1 egg
1 1/2 c Hola Nola Red Beans & Rice Chips (crushed)
1/2 c dry Zydeco Chop Chop
1 tablespoon Cajun seasoning
Oil to fry

To marinate: Combine buttermilk, hot sauce, crab boil marinate chicken tenders in the buttermilk mixture for at least 2 hours.

To Bread: In a food processor combine chips and dried Zydeco Chop Chop, process until chips and Zydeco Chop Chop are well combined. Beat egg and add to the buttermilk mixture. Remove chicken tenders from the buttermilk and toss in the chip and Zydeco Chop Chop mixture. Set breaded tenders on a baking sheet until all tenders are breaded.

To Fry: Heat oil to at least 350 degrees. Once oil is heated, use tongs to place several chicken tenders in the hot oil without crowding. Cook until golden brown on the bottom side, a few minutes. Remove from the oil and place on a paper towel to drain. Serve hot.