AuthorBLACK FOODIEYields4 ServingsCategoryNorth American
Jessica Fulks of The Cast Iron Chef Chronicles won the Fried Chicken episode of the BLACK FOODIE Battle with this recipe for her super crunch tenders made with a secret ingredient: D'ussé liquor!
Ingredients
Directions
Wash chicken and remove the tendon from the tenders.
Place the tenders in a large Ziploc bag or Large Bowl. Pour the Buffalo Sauce and Hot Sauce on top of the chicken and mix. Let sit in the refrigerator for 20-30 minutes prior to cooking.
Heat oil in a deep fryer or large pot to 350 degrees. To check your oil temperature. Drop a little bit of flour in. If it sizzles then the oil is ready to use.
Pour the All Purpose or Self Rising Flour in a Flat Container. You can use a bowl, but a flatter surface works better.
Add in Salt, Cracked Black Pepper, Garlic Powder, Cayenne Pepper, Paprika, and Dried Basil. Mix together.
Before coating the chicken, add about 2 tbsp of the wet mixture (that the chicken was soaking in) to the flour and stir. It should make the flour slightly clumpy.
Coat each soaked tender in the flour mixture being careful NOT to shake off any sauce. This is what makes it crunchy.
As you coat more and more chicken, you will see more clumps of flour start to appear. Use those clumps to also coat the chicken.
Tip: Lightly pat the flour on the tender to make sure its fully coated.
Fry the coated chicken tenders for about 10-12 minutes. The tenders will start to float once they are done.
Don’t overcrowd your fryer.
Tip: For smaller fryer, only 4-5 tenders should be cooked at one time.
Drain the cooked chicken on a paper towel-lined plate. Serve immediately with your favorite sauce or condiment.
Tip: If you have a smaller fryer and have to cook in smaller batches, drain your chicken on a cooling rack and place in the oven on Warm until they are ready to be served.
Mix the honey and D'ussé together and drizzle it over the warm chicken tenders.
Garnish the tenders with the dried parsley.
Ingredients
Directions
Wash chicken and remove the tendon from the tenders.
Place the tenders in a large Ziploc bag or Large Bowl. Pour the Buffalo Sauce and Hot Sauce on top of the chicken and mix. Let sit in the refrigerator for 20-30 minutes prior to cooking.
Heat oil in a deep fryer or large pot to 350 degrees. To check your oil temperature. Drop a little bit of flour in. If it sizzles then the oil is ready to use.
Pour the All Purpose or Self Rising Flour in a Flat Container. You can use a bowl, but a flatter surface works better.
Add in Salt, Cracked Black Pepper, Garlic Powder, Cayenne Pepper, Paprika, and Dried Basil. Mix together.
Before coating the chicken, add about 2 tbsp of the wet mixture (that the chicken was soaking in) to the flour and stir. It should make the flour slightly clumpy.
Coat each soaked tender in the flour mixture being careful NOT to shake off any sauce. This is what makes it crunchy.
As you coat more and more chicken, you will see more clumps of flour start to appear. Use those clumps to also coat the chicken.
Tip: Lightly pat the flour on the tender to make sure its fully coated.
Fry the coated chicken tenders for about 10-12 minutes. The tenders will start to float once they are done.
Don’t overcrowd your fryer.
Tip: For smaller fryer, only 4-5 tenders should be cooked at one time.
Drain the cooked chicken on a paper towel-lined plate. Serve immediately with your favorite sauce or condiment.
Tip: If you have a smaller fryer and have to cook in smaller batches, drain your chicken on a cooling rack and place in the oven on Warm until they are ready to be served.
Mix the honey and D'ussé together and drizzle it over the warm chicken tenders.
Garnish the tenders with the dried parsley.
