PREPARATION:
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350°. Fry several chicken pieces at a time.
Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch.
Find the sauces in the sauce section.
Serving
Suggestions
Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Originally Submitted
5/5/2008
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