Popeye's Chicken Tenders
Ingredients 2 cups butter milk 1/2 teaspoon hot sauce 12 chicken tenders (about 1 1/2 pounds) 2 cups flour 1 teaspoon fresh ground pepper 1 teaspoon paprika 1 egg 1 cup butter milk A few drops hot sauce 1/4 teaspoon salt Vegetable oil to fill skillet to 2-inch depth Blue cheese dressing, ranch dressing or your preferred sauce for dipping Place butter milk and hot sauce into a thick zip-top bag and add the chicken. Massage with your fingers to coat all the pieces well and chill several hours or overnight. In another zip-top bag, combine flour, cayenne, black pepper and paprika. In a flat bowl or deep plate combine egg with butter milk, hot sauce and salt beat well. Using a deep skillet or wok, add vegetable oil to a 2 inch depth over medium hot heat until it reaches 350 degrees F on an instant read or a deep fry thermometer. While oil is heating, arrange 2 wire racks on bake sheets lined with foil. Remove chicken from its overnight marinade and place on one of the racks to drip and drain several minutes. When oil reaches 350 F, dip pieces of chicken into the butter milk mixture, then back into the bag of flour, shaking to remove excess. Set on the wire rack to drip and dry a few minutes again before frying. Fry chicken pieces about 5 minutes (depending on size of the strips) turning with tongs until the chicken is evenly browned and cooked through. Drain on the second (clean) wire rack for a few minutes before serving with your desired dipping sauce. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
