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Monday, January 30, 2012

Chicken Tenders

Chicken Tenders

The Super Bowl will be this Sunday, so I thought I would share recipes this week that would be fun for a Super Bowl party. 

We love our Chicken Tenders all year long but we also have a football tradition.  We eat Chicken Tenders every Saturday when College Football begins and we watch our Alabama Crimson Tide.  (2011 National Champions!)  We began this tradition when Brent was a teenager and it's a tradition we still continue.

I buy frozen chicken tenderloins for my chicken tenders.  They are not breaded.  I usually take 6 to 8 chicken tenderloins out of the bag to cook for just Phillip and me.  I allow them to partially thaw and then cut each piece of chicken into 3 pieces, removing the white tendon and discarding.  I then place the cut up chicken into a bowl and pour buttermilk over all of the chicken.  I allow it to soak in the buttermilk for one hour.  I place 3 cups of self-rising flour into a separate bowl and add a Tbsp. of salt.  Stir together.  I remove one piece of chicken at a time from the buttermilk and place into the bowl of flour.  I completely cover the piece of chicken with flour by turning it over several times in the flour, shake off excess flour, and then place on a pie plate.  I continue this process until I have all of the pieces of chicken coated in flour.  I have a large iron kettle that I fill half full of Crisco Oil.  I heat the oil to 300 degrees.  When the temperature reaches 300 degrees, I add the chicken pieces to the hot oil one piece at a time until I have 1/2 of all of the chicken pieces in the hot oil.  I will have two cookings of chicken pieces.  I turn the chicken pieces over several times while cooking until they are golden brown.  You will need to watch the temperature of the oil and not let it get above 300 degrees.  You can control this by turning down the heat of your stove eye, if necessary.  I remove the golden brown chicken from the hot oil and place on a platter.  I like to eat chicken tenders with honey mustard.

For many years, I made my own Honey Mustard and the following is the recipe that I used to make it by.  This will keep in the refrigerator for a month or two.  Since I have found O'Charley's Honey Mustard at Wal-Mart, I now buy it instead of making my own as the taste is very similar.

Honey Mustard  

1 cup yellow mustard
2 cups mayonnaise
1/2 cup honey
1 Tbsp. minced garlic, optional

Blend all together.   Place in an airtight container and keep refrigerated. 


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