Southern Fried Favorites

by Lizzy W   |   July 5, 2014   |   1 Comment

These past two weeks have been really rough for me recovering from my knee surgery.  I haven’t been able to cook a single meal for myself, I could barely make it 3 minutes in the shower without feeling the swelling ache of my knee, and I’ve been so helpless my parents have been making at least 4 stops at my house daily to take care of me – did I mention I wasn’t able to cook a single meal during all this!?!?!  Me not in the kitchen + not being able to workout = stress, stress, stress!  So, this 4th of July weekend, finally able to move around, I decided to dust off the ole deep fryer, forget about calorie counting,  and indulge in a few of my southern fried favorites.

Fried Chicken Tenders

Ingredients:

• 1 1/2 lb. chicken tender strips
• 2 eggs
• 3/4 cup buttermilk
• 2 tbsp. hot sauce
• 1 1/2 cups flour
• 1 tbsp. tony chacheres
• 1 tbsp. garlic powder
• 1 tbsp. pepper
• 1 tbsp. salt
• 1 tbsp. old bay seasoning
• 1 quart peanut or canola oil

Directions:

• In a medium bowl, whisk together buttermilk, eggs, and hot sauce.  Soak the tenders in this mixture for about an hour, refrigerated.
• In a ziplock, combine the dry ingredients.   Once the chicken tenders have marinated, you will let all the excess buttermilk drip off and coat them in the flour mixture.  Once the tenders are coated, place them on a baking sheet and set aside.
• Heat oil between 325-350 degrees F in a fryer, or if you don’t have that, a dutch oven works great.
• Dust off any excess flour, and begin to drop in the tenders, a few at a time.  Do not overcrowd the fryer.  After about 4 minutes, check the temperature of the tenders, you will know they are ready when they reach 165 F and should all have a golden brown color.

 

Chicken Wings

Ingredients:

• Same batter and seasoning as chicken tenders +
• 1 1/2 cups of your favorite Barbecue sauce for coating

Directions:

• Same directions as chicken tenders.
• After you have cooked the wings, pour barbecue sauce into a ziploc, and dredge the wings in the sauce.
• Take the wings out and serve!