Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else. We had a nice sunny warm stretch of weather here in New Hampshire over the weekend. It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken.
I chose this recipe from Taste of Home, and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder. Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead. I also omitted the parmesan cheese, it didn't need it.
I don't fry often, so I'm always glad when the recipe turns out to be worth it. Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork. There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper. I like spicy.
Next time I might even let them rest after the first round of egg/flour mixtures and then dip them again before frying. The Southern Fried Chicken Tenders are definitely going into our regular rotation, thank you so much to Genise K for the recipe!
Southern Fried Chicken Strips
Ingredients
- 1 egg
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons pepper
- 1/2 teaspoon paprika
- 2 pounds chicken tenderloins
- Oil for deep-fat frying
- 1/2 teaspoon salt
Instructions
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper and paprika. Dip chicken in egg mixture, then flour mixture.
- In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Place on paper towels. Sprinkle with salt.
My oh my! These chicken strips are SO inviting...makes my mouth water. I think your photos are great! Thanks so much for sharing with us at Weekend Potluck. Please come again soon. And have a wonderful Easter weekend.
ReplyDeleteYou are so sweet! Thank you so much for hosting :)
DeleteThe sound amazing. I love the addition and flavor of roasted garlic. Now I want these!!!
ReplyDeleteThanks for stopping by Kim! I can't wait to put these on the menu again :)
DeleteOh, and I love that it isba Taste of Home recipe also. :)
ReplyDeleteLots and lots of my family favorite and go-to recipes are from Taste of Home!
DeleteThe best thing I have found to do after I fried chicken is to put it on a rack over a pan lined with paper towels. Any excess grease (shouldn't be much) will drip onto the towels and your chicken will stay crisp.
ReplyDeleteThat's a great tip! Thank you for stopping by :)
DeleteMy family and I truly enjoyed these. My 3 year old grandson, who is a picky eater, loved them. They were delicious. Thank you!
ReplyDeleteI'm so glad you enjoyed them! My son was very picky growing up, now he's 16 and just slightly picky :)
Delete