- 8
Ingredients
- The Marinade:
- 2 c. buttermilk
- 1/4 c. Dijon mustard
- 2 tbsp onion powder
- 3 tsp salt
- 4 tsp dry mustard
- 4 tsp cayenne (hot) red pepper
- 3 tsp black pepper
- The Chicken:
- chicken tenders (8), cut into 1-2 inch cubes.
- 1 lemon, cut in half
- The Coating:
- 3 c. flour
- 1 Tbsp baking powder
- 1 1/2 Tbsp garlic powder
Preparation
Step 1
In a Ziploc freezer bag, mix: buttermilk, Dijon mustard, onion powder, 1 tsp of the salt, 1 tsp of the dry mustard, 1 tsp of the cayenne, 1 tsp black pepper.
Prick chicken pieces with a fork; add to the marinade bag. Squeeze the air out of the bag from the bottom, working your way up. "Massage" the bag/chicken to coat. Put in fridge to marinate for 24 hrs. Massage bag occasionally.
In Cuisinart Mixer, mix: Flour, baking powder, garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne, 2 teaspoons black pepper.
Add chicken to flour mixture & mix lightly to coat. Let chicken stand in flour mixture for 1/2 hour, mix again to re-coat, let stand for another 1/2 hr. Remove each piece of chicken patting flour mixture on top.
Heat oil over medium heat, Add chicken pieces slowly. Fry on med-low for 5 minutes per side, until golden brown and cooked through.
Remove onto platter with crumpled paper towels on it. Remove paper towels after a few minutes. Squeeze lemon sparingly onto chicken.