Fried Chicken Tenders

1 cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

½ teaspoon ground black pepper

½ teaspoon cayenne pepper

2 eggs, beaten

2 tablespoons water

24 chicken tenderloins

2 quarts oil for frying

1 cup mayonnaise

3 tablespoons prepared horseradish

½ cup sour cream

1 dash Worcestershire sauce

3 tablespoons prepared mustard

Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.

One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside.

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.

In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.