-
1
*Okay, Im cheating here.
-
2
We like to keep a bag of frozen chicken breast tenderloins in the freezer for a variety of dishes.
-
3
These bags o chicken can be found at your local wholesale warehouse-style store, and sometimes at your local grocery store.
-
4
You could also pick up extra chicken when you see a good price at the grocery store, and pop it in the freezer.
-
5
I like the frozen tenderloins because I can drop them in the pan frozen, and they STILL cook up quickly.
-
6
What can I say, Im all about the easy.
-
7
1.
-
8
Heat about a tablespoon, or two, of pure olive oil in a skillet over medium heat.
-
9
When the oil starts to ripple slightly, carefully place the chicken in the skillet to cook.
-
10
While the chicken cooks, sprinkle a generous amount of the Louisiana seasoning over the chicken.
-
11
(Recipe below!)
-
12
2.
-
13
When the one side is cooked, flip the chicken and hit the other side with the seasoning.
-
14
Continue cooking until its almost done.
-
15
3.
-
16
Now, take your utensil of choice (I prefer a slightly flat-edged spoon) and go medieval on the chicken to break it up into bite-sized pieces.
-
17
Let the chicken finish cooking.
-
18
4.
-
19
Move the chicken to the outside of the skillet, and drop in the butter to melt.
-
20
5.
-
21
Add the hot sauce, stir just to combine, and turn off the heat.
-
22
Its like this: further heating will cause the butter to separate and leave your sauce very oily instead of creamy.
-
23
(The sauce will break yup, thats a cooking term for fail.
-
24
Use it sometime, and watch the looks you get.
-
25
).
-
26
6.
-
27
Serve and enjoy!
-
28
We like to serve the chicken over steamed white rice, with a big honkin (thats a technical term) dollop of bleu cheese dressing.
-
29
Serve up a side of your choice and youre good to go.
-
30
** Louisiana Seasoning, Ver.
-
31
2.0
-
32
Heres my version of a Louisiana seasoning blend.
-
33
Ill admit it, I started with a certain chefs recipe (BAM?
-
34
), but tweaked it to our taste.
-
35
Try it, and youll be saying, ah-YEE.
-
36
(Thats Cajun for Youbetcha.)
-
37
1 Tbsp.
-
38
kosher salt 4 Tbsp.
-
39
paprika 2 Tbsp.
-
40
garlic powder 1 Tbsp.
-
41
dried oregano 1 Tbsp.
-
42
cayenne pepper 1 Tbsp.
-
43
fresh ground black pepper 1 Tbsp.
-
44
onion powder 1 Tbsp.
-
45
dried thyme
-
46
Combine and store in an airtight container (a small Mason jar works works great) and use on dang-near anything, although I tend to stop before I reach for the ice cream.
-
47
Just remember to give it a quick shake each time you use it.
