Recipe

Judys Fried Chicken Tenders Creole Style Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 8 months, 2 weeks ago This is my version of fried chicken tenders. I use Creole sesoning because of the dept of flavor it adds to the chicken. I make these on days that we have finger foods. For instance, I made these yesterday to go along with my baked chicken wings, macaroni & cheese and a green salad. ... More Prep:60m Cook:60m Servings:5	Linda2230
	easy wellseasoned tasty friedchickenfingers

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Ingredients

2 ½ lbs chicken tenders

2 cups all-purpose flour

½ cup corn starch

1 tbls plus 1 tsp garlic powder

2 tbls plus 1 tsp Creole seasoning

2 tsps Salt

1 tsp pepper

1 egg, beaten lightly

1 tbls water

Canola Oil for frying

Directions

About 1 hour prior to frying the chicken tenders, season them with 1 tablespoon of the Creole seasoning and 1 teaspoon garlic powder then place them in the refrigerator to allow the flavors to infuse in the tenders.

In a shallow dish lightly beat together the egg, water and 1 teaspoon of Creole seasoning. In another shallow dish mix together the flour, corn starch, 1 tablespoon Creole seasoning, 1 tablespoon garlic powder, 2 teaspoons salt and 1 teaspoon pepper. (Adjust the seasonings to suite your taste buds.) ;o)

Next, I take each tender and coat them with the egg mixture then coat them with the flour mixture then place them on a plate. I do this until all of the chicken pieces are coated and ready to fry this makes for a nice coating. NOTE: An alternative would be to place the pieces on a baking rack set inside of a baking sheet until all of the pieces are coated and ready to fry.

Next, preheat the oil in a deep frying pan, heavy bottom pot or deep fryer to 350-360 degrees. If you are using a frying pan or pot, use a candy thermometer to test the oil for the correct temperature for frying. If you do not have a candy thermometer, you can test the oil by putting a piece of bread in the hot oil and if it starts to brown and float up to the top, then the oil is ready. Another way to test the oil is to put the handle of a wooden spoon in the hot oil, if the oil starts to bubble around the wooden handle, then the oil is ready.) Fry for approximately 7 minutes depending on the sizes of the tenders. Be careful not to overcrowd the pan when frying the chicken pieces when frying. I usually end up with about 5-6 tenders in my pan for each batch. Once the first batch of tenders is done, I place them on a baking rack that I have put on a baking sheet to drain; or, you can use a paper towel.

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Comments

mjcmcook 8 months, 2 weeks ago said:
~Hello~
"5"FORK!!!!! Chicken recipe~
As my dear Daddy would always say~
"Tender as a Mother's LOVE"~
I hope You will be my 'Food Friend' ?
~*~mjcmcook~*~

juels 8 months, 2 weeks ago said:
These look like a real comfort food to me! Hmmm...having a day of finger foods sounds like a great idea!

m2googee 8 months, 2 weeks ago said:
These sounds yummy! You have my five!

gagagrits 8 months, 2 weeks ago said:
Mornin' Jud, these chicken fingers soound wonderful I really like the addition of fhe creole seasoning......:)

momo_55grandma 8 months, 2 weeks ago said:
Another great post for chicken tenders will print try and save thanks high5

well_seasoned 8 months, 2 weeks ago said:
These sound so good. Seasoning long before cooking is such an important part of cooking chicken. I've been preaching this for years.

I also like your hints for checking the oil temperature when a thermometer is not available.

Five for you!

lunasea 8 months, 1 week ago said:
I am all about comfort food and you're talking my language here. I love chicken tenders and your Creole seasoning makes me smile. Count me in, m'dear - great recipe! Thanks so much for sharing... :)

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