Serves 41 pound chicken breast tenders *
3/4 teaspoon salt
1/2 teaspoon dried parsley flakes or 1-1/2 teaspoons chopped fresh parsley
1/4 teaspoon ground sage or 3/4 teaspoon chopped fresh sage
1/4 teaspoon ground thyme leaves or 3/4 teaspoon chopped fresh thyme
2 cups CRISCO Oil
1 box (7-1/2 to 8-1/2 ounces) yellow corn muffin mix
2 tablespoons finely chopped sweet onion
1/2 teaspoon dried basil leaves or 1-1/2 teaspoons chopped fresh basil
2/3 cup milk
Mildly spiced dipping sauce
* If chicken tenders are not available, purchase chicken breasts and cut into strips.
Rinse chicken; pat dry. Place in 8-inch square glass baking dish.
Combine salt, parsley, sage and thyme. Sprinkle over chicken. Toss to coat.
Heat oil in deep skillet on medium heat.
Combine muffin mix, onion and basil in small bowl. Add milk. Stir until well blended. Coat chicken with batter.
Drop pieces, 4 at a time, into hot oil. Fry for 2 minutes. Turn. Fry for 1 to 2 minutes or until no longer pink in center. Place on paper-towel lined plate. Keep warm until all chicken is fried.
Serve warm with dipping sauce.