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Fried Chicken Fingers

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• 1 cup whole buttermilk
  
• 1 Tbsp hot sauce
  
• 1¾ pounds chicken tenderloins
  
• 2 cups self-rising cornmeal mix
  
• 2 Tbsp Cajun seasoning
  
• Vegetable oil, for frying
  
• 1 cup sour cream
  
• 3 Tbsp whole-grain Dijon mustard
  
• Garnish: fresh parsley
  






Instructions



1. In a large bowl, combine buttermilk and hot sauce. Add chicken, stirring to coat. Cover and refrigerate for at least 1 hour.
   
   
2. In a shallow dish, combine cornmeal mix and Cajun seasoning. In a large Dutch oven, pour oil to a depth of 3 inches; heat to 340° F. Drain chicken, discarding buttermilk mixture. Dredge chicken in cornmeal mixture, gently shaking off excess. Fry chicken, in batches, for 5 minutes or until golden brown and cooked through.
   
   
3. In a small bowl, combine sour cream and mustard. Serve as a dipping sauce with chicken. Garnish with fresh parsley, if desired.
   
   Makes 4 to 6 servings.