1 cup all-purpose flour
1 Tbsp kosher salt, plus extra for seasoning
3 large eggs, at room temperature, beaten
3 Tbsp hot sauce (yuck, I left this out)
1 cup cornmeal
2 Tbsp chili powder
1 tsp cayenne pepper
1 1/2 pounds chicken tenders
Olive oil, for drizzling
Put an oven rack in the center of the oven. Preheat the oven to 425. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
In a medium bowl, mix together the flour and 1 Tbsp salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
Arrange the chicken on a platter and serve with dipping sauce.