RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 766
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| Recipe Name: |
Double Dipped Spicy Chicken Tenders |
| Source: |
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Submitted by: |
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Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Teaspoon pepper, cayenne
2 Pounds chicken breast, boneless, skinless
1 to taste salt and pepper
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Directions:
Heat 1 ½ inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket. |
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| Nutrition per Serving: |
| Calories: |
829 |
Total Carbs: |
39.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
80.0 |
Fat: |
52.9 |
Protein: |
41.91 |
| Fiber: |
1.38 |
Sodium: |
155.48 |
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