Prepare the sauce by adding all ingredients to a medium-size bowl and

mixing very well. I like to use a whisk for this step. Set aside.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Set up a dredging station for the chicken. Place the chicken in a ziplock

bag with the potato starch and one teaspoon salt. Place eggs and one teaspoon salt in a large shallow bowl and beat very well. In a second large shallow bowl, add crumbs and remaining salt and mix to combine.

Remove one chicken tender or strip at a time from the bag. Dip in the egg, making sure it’s fully coated, then allow any excess egg to drip off. Immediately dip it in the crumb mixture, gently pressing to coat. Set aside on a plate and repeat until all the chicken is breaded.

Pour about 1/2 inch (one centimeter) oil in a large pan over medium-high heat. Once the oil is hot, add chicken tenders in batches. Cook for two to three minutes, then flip and cook the other side for another two minutes. Remove and place on a paper-towel-lined plate.

Once all the chicken is cooked, transfer the chicken to a pan. Pour the sauce over the chicken and gently mix to coat. Place it in the oven, uncovered, for 12 minutes.

Serve hot and enjoy!