I give up! I cannot fry chicken on the bone and I admit it! Just simply cannot do it- I have tried (God knows I have) and I realize that not being able to fry chicken on the bone might get my 'southern cook' card revoked, but I am DONE (or DUN) with trying to fry it. I have no switched to frying tenders which (uh duh) are easier to fry than those big ole "breastesses" that I love to eat... but you know the fried chicken- in any form- is just an excuse for GRAVY!!
So here is my recipe for Cajun Chicken Tenders....
When doing the tenders, I normally use a lighter breading without egg/milk that I use when I do chicken fried steak. So it's a little less messy and easier to deal with.
What you'll need:
1 pound chicken breast tenders - I normally used 2 large breast tenders
1.5 cups of AP flour
1.5 tablespoons Tony Chachere's cajun seasoning (it's the BEST)
1 tablespoon garlic salt
1 teaspoon black pepper
Louisiana Hot Sauce - as much as you want and it really is the ONLY one to use
1. Cut the breast tenders into strips as large or as small as you'd like. You could just fry up on large breast tenderloin, but I like the smaller pieces. Soak the tenders in a generous coating of LOUISANA HOT SAUCE for at least one hour.
2. For the breading mixture, mix flour and other seasoning well. Place in a shallow dish for easy handling. Seriously, you could use any type of seasoning you'd like, but I loves cajun seasoning and spices.
3. Coat chicken with flour mixture, shaking off excess and then FRY baby FRY in vegetable oil in small batches. It will take a bout 4-6 minutes on each side to fry depending on the size of the tender you have cut.
The cajun seasoning will allow for a nice gravy to be made with this so server with rice or potatoes, but savor every single moment of it as it is pure heaven! I ask again, why does fried food have to be so damn fattening?
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