You can use whatever you like for a dipping sauce, such as mustard or even Ranch dressing. I used the Scallion Dipping Sauce we made before, but substituted red jalapeños from our garden.
Ingredients:Vegetable oil, for frying
1 1/2 cups flour
1 t paprika
1 t poultry seasoning
1/4 t cayenne pepper
1/4 t allspice
1 cup buttermilk
2 pounds boneless chicken breast, sliced thin, or tenders
S & P
1. Heat oil to 350°
2. In a bowl, mix the paprika, flour, poultry seasoning, cayenne and allspice. Divide among two pie plates (regular plates will do just fine). Pour buttermilk into a third pie plate. Arrange the plates in the order flour mix, buttermilk, and then the other flour mix.
3. Season chicken with salt and pepper. Coat chicken in flour mix, then buttermilk, and then in a second coating of flour.
4. Cook chicken about 6 minutes per side (or less. You may want to pull one out a little sooner and test it for doneness. Our chicken did not require the full 6 minutes per side, but more like 8 minutes total), until golden brown and firm. Drain and serve.
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4 comments:
those look great ~ yer gettin' dat fryin' thang down to a science. i like to cut them in thin strips (about the size of a pencil) and dip them in spoo then breading & fry ... worked at a big sports bar in kansas city where we went thru over 100# of them every day. we called them *chicken lips*
Yeah, they'd definitely be better if they were thinner. I actually thought I'd cut them pretty thin, but by the time they were all done, they weren't thin any more!
thinner is better if snackin' ... but for center plate entree, the way you cut them is good. we always used actual chicken tenders, but they kinda expensive - a boneless chicken breast cut in thin strips works great ... still expensive, but cheaper than tenders. try tossing them fried strips in buffalo wang sauce sometime ... boneless buffalo wangs!
Dang, what was I thinking? It never occurred to me to use buffalo sauce!
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