When I was younger there was nothing better than my mom making refried beans, chile colorado or enchiladas with lard. When I got married my husband was a health freak. Nothing fried. I was converted to skim milk and diet coke. I have never used lard to fry anything and it still turns out pretty tasty. I use a lot of olive oil or vegetable oil. I only use my deep fryer for maybe three things and that might be used only a handful of times a year. Those three delicious things are tortilla chips, catfish nuggets, chicken wings and these awesome chicken tenders. OK-thats four things! I usually bake chicken tenders in the oven, but I had to fry these and they were so worth it!
These tenders were delicious! Crunchy on the inside and tender on the inside.
- Vegetable or canola oil for frying
- 1 1/2 lbs. chicken tenderloins
- 1/2 c. buttermilk
- 1/4 c. hot sauce (I used Frank’s Red Hot)
- 3/4 c. self-rising flour
- 1/2 tsp. salt
- 1/4 tsp. fresh cracked black pepper
In a large, heavy pot or deep fryer heat oil to 350 degrees.
Prepare chicken by trimming off any little tendons that might be unpleasant to eat.
In a shallow dish, mix buttermilk and hot sauce. Whisk gently.
In a separate shallow dish, combine self-rising flour, salt, and pepper. Stir to combine.
Dunk chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture.* Repeat with remaining chicken pieces.
Once the oil reaches 350 degrees, drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.
I served this with some ranch dressing and the combo was perfectly divine! If there are leftovers how about making a wrap with this chicken and tons of veggies?
Recipe adapted from http://www.thethreelittlepiglets.com/