- 1 1/2 cups buttermilk, low fat
- 1 teaspoon salt
- 3 teaspoons Creole seasoning, divided
- 1 to 1 1/2 pounds boneless chicken tenders
- 2 cups all-purpose flour
- 2 to 3 cups shortening or Canola oil
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. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.
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