Marinade
Ingredients & Setup : 8 Eggs, 1 Gallon Buttermilk, Salt, Pepper, Garlic Powder, Scale, 2 Large Stainless Steel Bowls, Whisk, 1 OZ yellow Cup.
In the large bowl, add the 8 eggs, 1 OZ black pepper, 2 OZ garlic powder, 2 OZ of salt. Mix well with whisk.
Then slowly add 1 gallon buttermilk while mixing with the whisk. The whole mix is about 4400g. Pour half the marinade is the second stainless steel bowl.
Chicken Tenders
Ingredients & Setup : 1 chicken case (about 172 pcs), cutting board, sharpened knife, 2 12QT containers, 1 small container.
Take one piece, place it on the cutting board and trim excess fat/skin/tendon if any and discard in small container.
Place trimmed tenderloin in 12QT containers (About 85 PCS in each).
Then add marinade (about 2200g per container) and slowly mix with spatula.
Label with initials & date and place in bottom part of cooler.
