Photo is my own, and so is this humble recipe.
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- package chicken tenders, about 14
- enough buttermilk to cover and tenderize.
- cup buttermilk
- teaspoon creole seasoning
- cup flour
- 1 1/2
- teaspoons creole seasoning, or more to taste
- coconut oil for frying
Trim any fat from the chicken. Place the chicken tenders in a bowl, cover with buttermilk, refrigerate for 30 minutes to tenderize the meat. Don't skip this step!
Use a small bowl, add the 1/2 cup of buttermilk and 1 teaspoon of creole seasoning and whisk smooth. About the creole seasoning: It has salt in it, so don't salt the chicken or it will be too salty. Cook's Tip: I keep powdered buttermilk on hand in the fridge. I use it for all my baking and cooking and there is no waste. The buttermilk powder must also be refrigerated.
In a flat pie plate, mix one cup of flour with 1 1/2 teaspoons creole seasoning. Mix well. Dip a soaked chicken tender into the small bowl and then into the flour mixture, coating both sides. Note: You can fry one piece of chicken to see if it has enough creole seasoning to satisfy your taste before frying the whole batch of chicken.
I use an electric skillet just because it is easier. Put enough coconut oil in the skillet on medium high heat, and when the oil is hot but not smoking, add the coated chicken tenders and fry until nice an brown on both sides. About 6 to 8 minutes.