Tuesday, April 17, 2007

Spicy Fried Chicken Tenders Recipe

Spicy Fried Chicken Tenders

1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided (More Spice And Less Salt)
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil

In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag.

Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350°. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.

A buttermilk marinade makes these chicken tenders extra flavorful and tender.
This recipe for Spicy Fried Chicken Tenders was sent to us by Johnny, once again, thanks my friend, keep them coming!

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