...so you can feel like you're in high school again :)
Serves 4
Ingredients:
2 pounds Tyson chicken tenderloins or chicken breasts cut into strips
1/2 tablespoon black pepper
1/2 tablespoon Lawry's® Garlic Salt
8 oz 2% Milk
4 tablespoons Falfurrias Butter
1 pack Louisiana Chicken Fry breading mix
1/2 cup cold water
Oil (canola/vegetable)
8 oz if frying in a pan, 16 oz if in a fryer
FYI I use this Presto fryer. Works great and is easy to clean!
Instructions:
1. Place tenders in a mixing bowl and season with the pepper and garlic salt.
2. Mix in the milk and softened butter.
3. Cover and refrigerate for 30 minutes to an hour.
4. Per package directions, mix 1/2 cup of cold water with 5 tablespoons of breading mix in a bowl.
5. On a flat plate, place the remaining breading mix.
6. Dip the chicken in the batter, then fully cover in the dry mix.
7. Add oil to the pan or fryer (if using a pan, set to medium-high heat, if using a fryer, set temp at 350 to 400).
8. Slowly place chicken in the oil and fry until it reaches an internal temperature of 180 to 200 degrees.
9. Place on napkin to release excess oil or leave on draining basket for a few seconds.
10. Enjoy!
Recommended sides:
French Fries
Chili & Cheese
Mashed Potatoes & Gravy
Sriracha mixed with Ketchup
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