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Spicy Fried Chicken Tenders


Fried Chicken Tenders

Spicy Fried Chicken Tenders

D. Rattray
A buttermilk marinade makes these chicken tenders juicy, tender, and full of flavor.


  • 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


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. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.

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