|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||34%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A buttermilk marinade makes these chicken tenders juicy, tender, and full of flavor.
1 1/2 cups buttermilk
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2/3 cup canola oil, for frying
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 about 1/4 to 1/2-inch 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.