Judys Fried Chicken Tenders Creole Style
From linda2230 16 years agoIngredients
- 2 ½ lbs chicken tenders shopping list
- 2 cups all-purpose flour shopping list
- ½ cup corn starch shopping list
- 1 tbls plus 1 tsp garlic powder shopping list
- 2 tbls plus 1 tsp creole seasoning shopping list
- 2 tsps salt shopping list
- 1 tsp pepper shopping list
- 1 egg, beaten lightly shopping list
- 1 tbls water shopping list
- canola oil for frying shopping list
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.
The Rating
Reviewed by 12 people-
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... :)
lunasea in Orlando loved it
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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.
F...morewell_seasoned in Springtown loved it
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another great post for chicken tenders will print try and save thanks high5
momo_55grandma in Mountianview loved it
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