Restaurant Recipes
Red Lobster Fried Chicken Tenders
Ingredients
Marinade
- 6 medium garlic cloves
- 2 cups buttermilk
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 4 to 6 boneless, skinless chicken breasts, cut in strips
Coating
- 1 1/2 cups unbleached all purpose flour
- 1 3/4 teaspoons salt
- 1 1/2 teaspoons pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- Safflower oil (for deep frying)
Instructions
- Mash garlic with flat side of knife. Place garlic in medium bowl. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken strips in 13 x 9 inch glass baking dish. Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally.
- Place rack over baking sheet. Remove chicken from marinade and set on rack. Drain 10 minutes.
- Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken strips in batches in flour mixture, turning to coat; shake off excess. Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes.
- Heat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375 degrees F or until small cube of fresh bread sizzles instantly when added. Add chicken strips to skillet. Adjust heat so that temperature remains between 340 and 350 degrees F or until small cube of bread sizzles slowly when added. Fry until chicken is golden brown and cooked through, about 10 minutes.
- Using tongs, transfer chicken to prepared sheet and drain. Transfer chicken to platter and serve.
Attribution
Posted by Gayle at Recipe Goldmine 12/1/2001 10:18 pm.
Source: highdesert.com