I rarely fry anything. Well, there’s okra. I do fry that. Often. In the summer.
And I’ve been known to fry up a mess of crappie freshly caught from the lake. Oh my goodness. Talk about good.
But I’ve never fried an Oreo. Or a Twinkie. Or even a Snickers bar. Nor have I eaten such and I probably never will. (Famous last words.)
Sometimes a crab cake finds it’s way into the skillet. Just to “brown” it up a little, ya’ know.
But I never fry chicken. Nope. Nada. Except.
Sometimes a Southern girl just has to have her fried chicken even if it’s not exactly like her grandmother used to make. I mean, it’s been a really long time since I had to go out to the coop and wring a chicken’s neck. (But I have.)
That’s probably not going to happen again either.
I’d rather take the easy and less messy way out and just fry up a passel of tenderloins. That usually satisfies my fried chicken cravings for a good while. My Nonnie, would have fried up a bushel of chicken necks. Not me.
Whew! At my age, “fried” does not need to be your middle name. Especially when there’s mashed potatoes and gravy involved.
But at my age, I will be frying up some more of these tasty tenderloins the next time the craving hits me and not care that I did.
Age has it’s privileges, ya’ know.
- 8 – 10 chicken tenders, tendons removed if desired
- 1 1/2 – 2 cups buttermilk
- 2 teaspoons table salt
- 1 –2 teaspoons garlic powder
- Tabasco, if desired
- 2 1/2 cups all-purpose flour
- freshly cracked black pepper
- 1 teaspoon paprika
- 1 egg, slightly beaten
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 cup buttermilk
- Peanut and/or canola oil for frying
- Marinate the chicken in the buttermilk, salt, garlic powder and Tabasco (if using) for up to two days before serving, with a minimum of 2 hours in the marinade and allowing an additional 2 hours after draining (a minimum of four hours prior to cooking).
- When ready to cook, drain the tenders and shake off any excess. Place the tenders on a cake rack that has been set over a rimmed baking sheet. Refrigerate uncovered for 2 hours. After 2 hours, the chicken can be covered with plastic wrap and kept for an additional 5 –6 hours if needed.
- Coating: Stir together the flour, black pepper and paprika in a shallow dish; set aside.
- Mix the beaten egg with the buttermilk, baking powder, and baking soda in a separate bowl; set aside.
- Place 2-3 layers of paper towels on a plate and set aside. Set a wire rack in a rimmed baking dish and set aside.
- Preheat the oven to 200 degrees and heat the oil to 375 degrees in a large cast iron Dutch oven, skillet or electric fryer. The oil should be a minimum of 2 1/2 – 3 inches deep.
- Drop the tenderloins into the flour mixture a few pieces at a time; shake off the excess and dip in the buttermilk mixture. Return the pieces to the flour mixture coating well. Set aside on the cake rack to air dry.
- Fry a few at a time, maintaining temperature and leaving each piece with enough room without crowding. Cook until golden brown on all sides, 6 – 8 minutes. Remove with tongs and drain on the paper towels for 2 –3 minutes before moving to the wire rack.
- Keep the cooked pieces warm in the 200 degree oven until serving. Do not cover.
- You can easily make your own chicken tenders by cutting chicken breasts into 4 –5 strips each. Follow the same marinating and coating procedures as with the tenderloins.
- Adjust the ingredients to the number of tenderloins being prepared.
