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, 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. Thank you so much to Genise K for the recipe!
Southern Fried Chicken Strips
- 1 egg
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 1/2 teaspoons garlic powder, Used Penzey's Roasted Garlic
- 1 1/2 teaspoons pepper
- 1/2 teaspoon salt (held til end after frying)
- 1/2 teaspoon paprika
- 2 pounds chicken tenderloins
- Oil for deep-fat frying
- 2 tablespoons grated Parmesan cheese, omitted
- In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt 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. Drain on paper towels. Sprinkle with cheese. Yield: 6 servings.
Created using The Recipes Generator