Ingredients
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for frying Vegetable Oil
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2 cups Milk
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1 Lemon
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1 Egg
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12 - 16 pcs Chicken Fingers
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1.5 cups All-Purpose Flour
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1/4 cup Corn Meal
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2 tsp Salt
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1 Tbsp Celery Salt
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1 1/2 tsp Dried Thyme
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1 1/2 tsp Dried Basil
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1 1/2 tsp Dried Oregano
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1 Tbsp Black Pepper
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1 Tbsp White Pepper
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1 Tbsp Dried Yellow Mustard
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1/4 cup (or hot for extra spiciness) Sweet Paprika
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2 Tbsp Garlic Powder
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Potato Chips
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4 Russet Potatoes
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3-4 Tbsp Salt
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optional Paprika
Directions
Steps
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1
Done
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Marinate the ChickenAdd the milk and the juice of 1 lemon. Let sit for 5 minutes. Mix in the egg. Add a bit of salt. Add the chicken and marinate for 1 hour or overnight. The longer you marinate the chicken, the juicier the chicken will be. |
|
2
Done
|
Make the Coating for the ChickenCombine flour and all spices. Mix well. |
|
3
Done
|
Dredge the Chicken Tenders in CoatingEither in a bowl or in a ziplock bag, coat the chicken tenders well. |
|
4
Done
|
Fry the Chicken TendersTip: turn the oven on to low heat to keep the fried chicken tenders warm. Heat the oil - ensure it is up to 350-375°F. Fry the chicken tenders in batches, approx. 5-6 min. - don't overcrowd or the oil temp. will drop and your chicken will stick together. The internal temp. should be 160°F when you remove them - they will cont. cooking for a min. to reach 165. |
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5
Done
|
Make the Homemade Potato ChipsPeel and slice the potatoes. Let soak in cold water with salt for 30 min. Drain, rinse, and pat dry. |
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6
Done
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Fry the Potato ChipsHeat oil to 365°F (185°C). Fry the potatoes in small batches until golden brown - this goes quickly. Set on paper towels to drain access oil. Immediately season with salt (and paprika if desired). |
