Wednesday, April 13, 2011

California Girl's Southern Fried Chicken Tenders

Southern Fried Chicken Tenders

I've been making these for years and my kids and grand kids love these tenders. They prefer them over any nuggets or tenders at any restaurant or take out. And I have some picky eaters.  Your kids will love these too. Moist inside, tender and crispy outside. These are the best chicken tenders I've ever had, if I do say so myself.  Being fussy about my chicken and experimenting paid off. Hope you and yours enjoy!

Serves 4 to 6

Oil for deep frying
1 1/2 cups buttermilk
4 to 6 large boneless, skinless chicken breast, washed and cut into strips or bite size pieces
1 cup all purpose flour
1/2 cup corn starch
1 tablespoon " Kathy's Awesome Seasoning "  *See recipe below
1 teaspoon salt
1 teaspoon black pepper

In a heavy bottom pot or deep fryer, on a medium high burner, add about 2 inches of oil and heat to about 350 degrees F. If you don't have a deep frying thermometer, you can gage it be dropping a piece of bread in the oil.  If the oil is hot enough, the bread will brown quickly, in about 1 minute. While oil is heating to temperature, pour Buttermilk into a bowl, add the chicken pieces to the milk and set aside. In another bowl, combine flour, cornstarch, seasoning mix, salt and pepper. Mix dry ingredients together. When oil is ready, working a few pieces at a time, dredge milk soaked chicken in flour mixture and into the fryer.  Continue this until all the chicken has been floured. Don't over crowd the chicken in the fryer.  Work in small batches if need be.  Fry chicken until golden brown on all sides, about 3 to 5 minutes. Frying time depends greatly on the thickness of your pieces. Drain on paper towels or brown paper bags.

Kathy's Awesome Seasoning
makes about 1/4 cup

2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried marjoram
1 teaspoon paprika
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1 teaspoon dried parsley flakes
1 teaspoon salt
1 teaspoon black pepper

In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.
Double or triple the recipe, if desired. Clean baby food or mushroom jars make great spice jars with a label and date.