Buffalo Fried Chicken Tenderloins

1. Season the chicken tenderloins with cayenne pepper, chicken bouillon, garlic powder, and approximately 1 tablespoon of olive oil. Optionally, add 1/2 cup of apple juice for experimentation.
2. Prepare the Buffalo sauce: In a bowl, combine 1/4 cup of butter with 3/4 cup of Frank's RedHot or Texas Pete sauce. Stir until the ingredients are well incorporated.
3. For frying, season your flour with all the dry ingredients (cayenne pepper, chicken bouillon, garlic powder) that you used to season the chicken.
4. Batter the chicken tenderloins by first dipping them in the seasoned flour, then in water, and then back into the seasoned flour.
5. Place the battered chicken on a drying rack and allow it to sit for 3-5 minutes.
6. Heat frying oil to 350-365 degrees Fahrenheit. Fry the chicken for 5-6 minutes until golden brown and cooked through.