Friday, January 12, 2007

Southern Fried Chicken Tenders

  • 1 pound chicken white meat -- cut in cubes
  • 1 cup buttermilk
  • 2/3 cup beer -- dark
  • 1 cup cornmeal
  • 1 cup flour, all-purpose
  • 1/2 cup rice flour
  • 1 tablespoon paprika
  • 2 tablespoons salt
  • 2 tablespoons black pepper -- freshly ground
  • Peanut oil

Combine the buttermilk and beer in a nonreactive bowl. Add the chicken chunks and refrigerate for 2 hours, but no longer.

Combine the cornmeal, all-purpose flour, rice flour, paprika, salt, and pepepr in a small bowl and mix well.

Drain the chicken and toss lightly in the breading mixture to coat.

Pour enough peanut oil into a heavy skillet so that it is 2" deep. Heat the oil to 355 on a frying thermometer (or, for you experienced cooks, test the oil with a little bit of the damp flour mix - the noise will tell you when it's ready to fry). Carefully drop in the chicken. Fry for about 2-1/2 minutes on each side or until golden brown.

Remove with a slotted spoon and place on a paper towel to drain.

Serve immediately, or good cold.


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