Southern Fried Chicken Tenders

To me, "fried chicken" is a very Southern thing! I can remember watching my Grandmama Bradham go in to the yard and catching a chicken for Sunday Dinner. She would grab the chicken without even looking at it, and with a simple flick of the wrist, it was done. Now, before I receive hate mail, my Grandparents were simple country folk. They raised chickens for food and eggs. We had goose, goat, chicken, pig, squirrel, doves, fish, frog legs and probably a turtle or two. If you can catch it, hunt it, shoot it or gig it, Mama and Grandmama could cook it... and make it delicious!!! I can remember my Granddaddy BBQ-ing a goat and telling me how to clean and skin them before cooking. He said, "You know how an old billy-goat smells? Well, if you let the hair of that goat touch the meat, that's how it will taste!" I think I was about 5 years old at the time. In their house, nothing was wasted. You fried chicken necks and backs with the rest of the bird. That's why, when I buy a chicken cut up, I get the country-style cut so I get the whole bird! No waste...

6-8 chicken Tenders 
2 eggs
1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip chicken breast pieces in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry for about 5 minutes per side or until golden brown and no longer pink inside.

Buttermilk Dressing

• With this recipe, you don't need to go out and buy a $3 bottle of buttermilk to get the great flavor of buttermilk dressing. Use the old substitution of whole milk and lemon... Things we usually have on hand anyway!

• 1 cup whole Milk
• Zest and juice of 1/2 Lemon
• 5 tablespoons Mayonnaise
• 1/2 small Shallot, finely minced
• 11/2 teaspoons House Seasoning*
• 
  
• 1 bunch Romaine Hearts, sliced
• 1 bunch Watercress, trimmed
• 1 bunch Radishes, thinly sliced
• Seasoned Croutons
• 
  
• In a medium bowl, whisk together milk and lemon juice; let stand until milk thickens, about 5 minutes. Add lemon zest, mayonnaise, shallots, and house seasoning. Whisk to combine, cover and refrigerate until ready to use.
• Place romaine, watercress and radishes in a large bowl. Add dressing and toss to combine; cover and refrigerate until ready to use. Top with Croutons and Parmesan Cheese, if desired.

*House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


Mix together and pour in a shaker.

Tip of the day... Powdered Buttermilk!

Have you ever bought buttermilk for a recipe and ended up throwing half of it away? I have! I buy buttermilk for about $2 or $3 for a small container. I use half and I throw the rest away. (After I find it in the back of the frig months later!) Here's a great money saver!!!

Saco Buttermilk Powder makes about 3.75 quarts of buttermilk and costs around $4! I found it at my local Piggly Wiggly grocery store for a little less than $4. When baking, you just mix the powder with your dry ingredients and add water where it calls for the buttermilk. I used it in my Mama's Red Velvet Cake and it worked perfectly!

Buttermilk Powder
4 tbsps powder = 1 cup buttermilk