Chicken-Fried Chicken

1. 1

   Pull out the chicken tenders, if still attached, so you have a nice flat piece of meat.

2. 2

   Sprinkle both sides of the breasts and tenders with Creole Seasoning.

3. 3

   Line them up in a nonreactive baking pan and pour on the buttermilk.

4. 4

   Cover and let marinate in the fridge for 4 hours or longer.

5. 5

   Mix up the flour, 1/4 cup of Creole Seasoning, and the salt.

6. 6

   Spread it out in a flat pan.

7. 7

   Fish the chicken pieces out of the buttermilk, and press them into the flour mixture, coating them well all over.

8. 8

   Pour 1/4 inch of oil in the bottom of a heavy skillet.

9. 9

   Heat over medium-high til almost smoking.

10. 10

    Add the chicken pieces without crowding the pan.

11. 11

    Turn down the heat to medium and fry for about 5 minutes on each side.

12. 12

    You might have to fry the chicken in 2 batches; if you do, keep the first batch warm in a 140 oven while you finish cooking.

13. 13

    Serve hot, crisp, and golden with some Cayenne Buttermilk Ranch Dressing ladled over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.