1. First things first, open the pack of tenderloin and rinse it thoroughly. Pat it dry to ensure there’s no excess moisture.
2. Next, we butterfly the pieces. To do this, you make a cut across the meat most of the way through, and then a second cut to remove it from the main piece. I like to make the cuts 1/2″ apart…my wife likes it thicker, and I like it thinner, so I vary a few pieces to make us both happy
3. Place the pieces in a bowl and add the hot sauce, then the milk and stir to mix together. Place this in the fridge to allow the flavors to mesh.
4. While the meat it “meshing”, add the flour and spices to a pan and mix thoroughly. the mixture should have a slight taste of the spices…too little and the end result will be bland…to much and it will be too spicy…you just need to be able to taste it against the flour.
5. One by one, add the pieces into the flour – be sure to press down to both thin out the pieces, and ensure that their evenly coated. Put aside and do the next. I do the entire batch and place at one end of my flour tray.
6. Heat about an inch of oil on Medium High, and wait for it to get nice and hot. I use a 12″ frying pan, and can do about 3 pieces at a time. I use this time to get my biscuits ready…
7. Cook until a nice golden brown and rest on a pane with paper towels to absorb the excess oil.
8. If you flour them all ahead of time, you will need to dredge some of the later ones again…this is normal, and makes them a little crunchier at the end.