1 cup all purpose flour
2 cups Italian-style seasoned bread crumbs
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 eggs, beaten
2 Tablespoons water
24 chicken tenderloins
2 quarts oil for frying
1 cup mayonnaise
3 Tablespoons prepared horseradish
1/2 cup sour cream
1 dash Worcestershire sauce
3 Tablespoons prepared mustard
Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl.
One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs and set aside.
Heat oil in a deep fryer to 375 degrees F. (190 degrees C). In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels.
In a separate small bowl, combine the mayonnaise, horseradish, sour cream. Worcestershire sauce, and mustard. Mix well and serve with the chicken for dipping.