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Mix flour and salt and pepper, add baking powder if using AP flour.
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Dredge in flour mixture, then in eggs, then in flour mixture again, shaking off excess each time.
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In medium sauce pan combine mango nectar, butter, habanero hot sauce, honey and onion powder and whole Habaneros if you are using them.
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Bring sauce mixture to a boil and then simmer for about 10 minutes. If you are using whole Habaneros, transfer sauce to blender and blend until smooth, then return sauce back to pan and simmer for 20 minutes longer.If you are not using whole Habaneros simmer sauce for 20 minutes after it comes to a boil, sauce will reduce and begin to thicken.
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Remove from heat and allow to sit for 5-10 minutes until thick enough to coat the back of a spoon. Sauce should be somewhat thick and sticky.
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Fry chicken tenders 10-15 minutes or until internal temp reaches 165 degrees
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Toss tenders in sauce.