Dave has quite the repertoire of recipes up his sleeve, too. They range in many tastes – Carnitas to Lemon Chicken to amazing Low and Slow BBQ treats. And some I don’t even try to make as they are his specialties – besides, who doesn’t like to have a night off from cooking every now and then?
This is one of my favorites for sure and one he stumbled upon accidentally as he bought the wrong type of flour at the market. Instead of using regular flour he grabbed a package of Rice Flour and it added such an amazing crunch to the finished meal. NO deep frying these, a pan sauté does the job just fine.
- 8-10 chicken tenders
- Kosher salt
- ½ ground celery seed
- Freshly ground black pepper
- ½ tsp cayenne pepper
- 1 quart buttermilk
- 1 cup rice flour
- ½ cup flour
- Olive and vegetable oil
- In a container large enough to hold all and keep chicken covered, soak the chicken in the buttermilk for at least 30 minutes or overnight. The lactic acids tenderize the chicken.
- Mix the flour, salt, black pepper, ground celery seed and cayenne together in a bowl. Dredge each chicken piece in the seasoned flour to coat well.
- Heat about ½ inch of combined oils in a cast iron pan or frying pan until it reaches 350˚ on a candy thermometer. In small batches not to over crowd and steam, place a few chicken tenders in the oil at a time and fry for 6 to 8 minutes. With tongs turn each piece over, then cover the pan to cook for an additional 6 minutes. Drain on paper towels and salt well.