Spicy chicken bites encompassing Louisiana heat and that hearty feel-good fried chicken flavor.
Ingredients
The Marinade:
2 cup buttermilk
1/4 cup 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 cups flour
1 Tbsp baking powder
1 1/2 Tbsp garlic powder
Nutritional information
No nutrition information available
Instructions
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.
