3-4 pounds of chicken tenders (I am too lazy to cut a chicken!!)
3 cups buttermilk
2 cups self-rising flour
1/2 tablespoon salt
1/2 tablespoon sweet paprika
1/2 tablespoon freshly ground pepper
1/2 tablespoon garlic powder
1/2 tablespoon Lowry's Season Salt
Vegetable oil, for frying
Instructions
Toss the chicken, milk and one teaspoon salt in an exceedingly bowl. cowl and refrigerate, 1 hour.
Heat one in. of oil in an exceedingly giant deep cooking pan (or in an exceedingly deep fryer) over medium-high heat till a fry measuring instrument registers 360.
combine the flour and spices in an exceedingly shallow bowl.
take away one tender from the milk, shaske off the surplus and appear the flour mixture.
Shake off the surplus flour and lay on a plate.
Repeat the method till all items of chicken ar double coated.
Place in chicken into the new oil and fry, turning sometimes, till golden brown and lyonnaise through, concerning quarter-hour (adjust the warmth as needed).
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