-
1
1. Slice the chicken into 3 thin pieces, then cut each piece in half.
-
2
2. Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for at least 2 hours, but 24 hours is OK. Leaving the chicken in the brine overnight will give the chicken enough time to absorb the flavor of the Maple Syrup.
-
3
3. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
-
4
4. Heat the oil to about 300 degrees in a black frying pan, and place the chicken in being careful not to splash the oil.
-
5
5. Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
-
6
6. Place them either on paper towels, or on a rack in a sheet pan, and season immediately with slat and a little more Butt Kickin' Blacken.
-
7
Please visit http://www.capnrons.com/R_M_Chicken_Tenders.html for pictures involved in this recipe.
