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1 cup all-purpose flour
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2 large eggs, beaten
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2 tablespoons water
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2 cups Italian-style seasoned bread crumbs
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½ teaspoon ground black pepper
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½ teaspoon cayenne pepper
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24 chicken tenderloins
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2 quarts oil for frying
Dipping Sauce:
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1 cup mayonnaise
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½ cup sour cream
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3 tablespoons prepared horseradish
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3 tablespoons prepared mustard
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1 dash Worcestershire sauce
