INGREDIENTS
1 package of Trimmed and Ready chicken tenderloins
Salt and pepper to taste
1 teaspoon of cajun seasoning
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of thyme
Hot sauce to taste
For dredging, each item below should be in a separate dish
or pie plate:
1 cup of flour seasoned with salt and pepper
2 eggs with a couple dashes of hot sauce
1 cup of Panko bread crumbs, 1/4 cup of italian breadcrumbs and 1/4 cup of grated parmesan cheese.
METHOD
Wash chicken well and drain.
Season with the spices listed above. For best results let the chicken marinate for a few hours or overnight in the fridge.
Line up dredging plates in the order listed above; flour,
eggs, Panko. Dredge the tenders one at a
time in order and place on a cookie sheet lined with wax paper for easy
cleanup. Once all pieces are coated, set
in refrigerator for 10 minutes to set. This allows the breading to stick better
and not fall off too much during frying.
Heat a large deep skillet with about 1 to 1½ inches of
Canola oil until it starts shimmering and you can see tiny bubbles forming at
the bottom or toss in a piece of bread and if it fries quickly, it is ready.
Remove tenders from refrigerator and fry each piece for
about 2 minutes per side or until golden brown.
Drain on a paper towel lined cookie sheet or a cookie rack
over paper towels. Serve hot.
Please see video below:
No comments:
Post a Comment