Ingredients
1½ lb chicken tenders, boneless
2 cups all-purpose flour
1½ cups buttermilk
creole seasoning, divided
5 cups vegetable oil, (up to 8 cups)
1¼ tbsp paprika
1 tbsp salt
1 tbsp garlic powder
1½ tsp ground black pepper
1½ tsp onion powder
1½ tsp cayenne pepper
1½ tsp dried oregano
1½ tsp dried thyme
1½ oz coleslaw
1½ oz green beans, sauteed
1½ oz potatoes, fried
Preparation
If making your own creole seasoning, stir to combine all ingredients evenly.
In either a large ziplock bag or a mixing bowl, combine buttermilk and 2 teaspoons creole seasoning.
Add chicken and set aside in a chilled area for 2 hours to marinate.
Prepare your breading mixture by combining flour and the remaining creole seasoning.
Preheat also your oil ready for frying, and a plate lined with paper towels.
Dredge the marinated chicken in your flour mixture, then deep fry several chicken strips at a time, turning frequently with tongs until golden brown.
Serve with your favorite side dishes.
