Texas Tasted

Chowhound Chicken Tenders

(Serves 3 to 4 regular eaters or a couple of chow hounds)

I have a couple of bottomless pit chowhound teenagers at home who are good for a cook’s ego, but hard to fill up at the dinner table. I am trying to cook healthy, but also cooking things they enjoy. This chicken tender recipe is quick, easy to make, and won’t break the bank. It’s also an easy meal for the fishing or hunting camp.

 

2 lbs. fresh chicken tenderloins

2 eggs, beaten with 2 Tbs. Texas Gourmet’s Cajun Hot Sauce (or your favorite brand of hot sauce); combine well

 

1-1/2 cups flour in a bowl

 

1 cup corn meal, seasoned with 1/3 tsp. black pepper, 3/4 tsp. garlic salt, and 1/2 tsp. lemon pepper; place in a shallow, wide bowl or a 1-gallon plastic zipper bag

 

1/2 to 3/4 gallon peanut oil

 

Deep fryer with a fitted basket, or a slotted spoon

Large platter with paper towels for straining

 

Line the bowls up in a row, flour first, then the eggs with hot sauce combined, then the corn meal. Preheat the deep fryer to 350 degrees. Drop each tenderloin into the flour and cover well, then dip into the egg mixture and then into the cornmeal; coat well and then place on a large platter. Place only as many tenders into the oil so as to not crowd the pot, maybe six to eight. Fry until golden brown, about 4-6 minutes, being careful not to burn them.

Remove from the oil and strain on paper towels. Serve hot or warm with Texas Gourmet’s Pineapple Chipotle Grilling and Dipping Sauce, or Texas Gourmet’s Honey Pecan Barbeque and Dipping Sauce, Jalapeno Kiwi Jelly, or other favorite sauce.

These are awesome. Hope you enjoy!

 

 

 

 

Email Bryan Slaven, “The Texas Gourmet,” at BSlaven@fishgame.com

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