Spicy chicken bites encompassing Louisiana heat and that hearty feel-good fried chicken flavor.
Ingredients
The Marinade:
2 cup buttermilk
¼ cup Dijon mustard
2 tablespoon onion powder
3 teaspoon salt
4 teaspoon dry mustard
4 teaspoon cayenne (hot) red pepper
3 teaspoon 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
1½ Tbsp garlic powder
Nutritional information
No nutrition information available
Instructions
In a Ziploc freezer bag, mix: buttermilk, Dijon mustard, onion powder, 1 teaspoon of the salt, 1 teaspoon of the dry mustard, 1 teaspoon of the cayenne, 1 teaspoon 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 ½ hour, mix again to re-coat, let stand for another ½ 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.
