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!
* Exported from MasterCook *
Southern Fried Chicken Strips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 paprika
2 pounds chicken tenderloins
Oil for deep-fat frying
2 tablespoons grated Parmesan cheese (omitted)
Whisk together eggs and butter milk in a pie plate or cake pan. In a second pan, combine flour, roasted garlic, pepper and paprika. Dip chicken in egg mixture, then into flour mixture. Place strips in single layer on a baking rack.
Heat oil to 375. Add chicken a few pieces at a time to the oil. Fry for 2 to 3 minutes per side, until golden brown and the chicken is cooked through (you can check this with a probe thermometer). Lay on a paper towel lined platter and sprinkle with salt and cheese (if desired).
Shared at The Weekend Potluck #214