Ingredients
Scale
- 3 lbs. boneless, skinless, chicken tenders
- 1/2 cup hot sauce
- 3 tablespoons cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons creole seasoning
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 2 eggs, beaten
- 2 cups flour
- cooking oil
- sliced pickles
- white bread
For the Hot Chili Oil:
- 1 1/2 cups fried chicken grease
- remaining seasoning blend
Instructions
- Rinse chicken and pat dry, cut into 2 inch chunks and place in a large bowl.
- Mix seasoning blend.
- Add 2 tablespoons of seasoning blend to chicken, add eggs and hot sauce, mix well and set chicken aside.
- Chicken can be marinated in the refrigerator for about 3 hours or overnight if desired.
- Add 2 tablespoons of seasoning blend to flour, mix well, set aside.
- Add cooking oil to a large deep pot over medium heat. Heat oil to 350 degrees.
- Coat chicken in flour mixture in batches.
- Add chicken to hot oil, don’t overcrowd the pot, cook chicken in about 3 batches.
- Fry chicken for 7-8 minutes, remove from pan, drain on paper napkins and repeat.
To Prepare the Hot Chili Oil:
- Add 1 1/2 cups of fried chicken grease to a separate large pot.
- Heat oil, stir remaining seasonings into oil, immediately dump chicken into oil in batches, mix well, transfer chicken to a cookie sheet and repeat with remaining chicken.
- Serve chicken with bread and pickles.
Nutrition
- Serving Size: 6