Judys Fried Chicken Tenders Creole Style Recipe

How to make it

---

• 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.