Fried Chicken Fingers With Come Back Sauce

8 skinned and boned chicken breasts
2 cups buttermilk
1 tsp salt
½ tsp lemon pepper
½ tsp black pepper
2 cups flour
Vegetable oil
Come Back Sauce

Cut each chicken breast into 4 strips.
Combine chicken strips, buttermilk, and next 3 ingredients in a shallow dish or zip-top freezer bag.  Cover or seal, and chill 4 hours.
Remove chicken from marinade, discarding marinade; dredge chicken in flour.
Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350°.
Fry chicken, in batches, 5 to 6 minutes or until golden.  Drain on paper towels.  Serve with Come Back Sauce.  Yield:  16 appetizer servings.

            Come Back Sauce

1 cup mayonnaise
1/3 cup chili sauce
¼ cup ketchup
2 T. water
2 tsp coarsely ground pepper
4 tsp Worcestershire sauce
4 tsp prepared mustard
¼ tsp hot sauce
1/8 tsp paprika
1 medium onion, minced
2 garlic cloves, minced
½ cup olive oil

Whisk together all ingredients except oil in a bowl.  Gradually whisk in oil.  Cover and chill at least 1 hour.  Yield:  3 cups.