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Fried Chicken Tenders

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 12 chicken tenders
  
• 3 cups buttermilk, divided
  
• 2 tsp salt, divided
  
• 1 tsp pepper, divided
  
• 3 tsp Cajun seasoning, divided
  
• 2 large eggs
  
• 1/4 tsp Tabasco sauce
  
• 2 cups vegetable oil for deep-frying
  
• 2 cups all-purpose flour
  






Instructions



1. Soak the chicken tenders, covered, in the refrigerator in 2 cups of the buttermilk overnight or for at least 8 hours.
   
   
2. The next day remove the tenders from the milk and put them in a large bowl. Discard the milk. In a small bowl, combine 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1-1/2 teaspoons of the Cajun seasoning. Cover the chicken tenders thoroughly with the spice mixture. In a separate small bowl beat the eggs well and then add the remaining 1 cup buttermilk and the Tabasco sauce, continuing to beat well.
   
   
3. In a large cast-iron skillet, heat the oil to 375°F. Test the temperature of the oil with flour; it should bubble when ready. Combine the flour with the remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1-1/2 teaspoons Cajun seasoning. Coat the individual tenders with the egg mixture and then coat with the seasoned flour. Carefully place in the hot oil. Fry several tenders at a time until golden brown, 6 to 8 minutes, turning often. Transfer to a platter lined with paper towels and serve hot.
   
   Makes 6 servings.