![]() ![]() The Website assumes or undertakes no liability for any loss or damage suffered as a result of the use of any information found on the Website.Īll information provided regarding nutrition on the Website is intended to be used for informational purposes only. The Website disclaims liability for incidental or consequential damages and assumes no responsibility or liability for any loss or damage suffered by any person as a result of use of the information provided on the Website. We make no guarantees regarding the results that you will see from using the information provided on the Website. We have made every effort to ensure that all information on the Website has been tested for accuracy. Check out these 12 dipping sauces for lots of inspiration.Įverything goes with chicken, right? Maybe not, but try pairing yours with any of these southern sides: What to serve with cajun chickenĮverything from honey mustard to Zaxby’s sauce will all go great with your chicken but there’s no need to buy a bottled version. You can read the label to find one that has low or no retained water. If you want to go even one step further, make sure to buy chicken tenders that are low in “retained water” AKA chicken that’s been pumped full of water during processing. Use chicken breast meat instead and cut them in to 1-inch wide strips. Those little suckers have tendons that run right through them and to me, they are anything but tender. Your cajun chicken tenders will be best if you don’t actually use tenders. Don’t add more than 4 or 5 tenders to a 12-inch skillet. Remember that the more chicken you put in your skillet, the more it drops the temperature of your oil and that will make your breading fall off. When you’re frying your chicken should sizzle immediately. I like to use refined coconut oil which doesn’t taste like coconuts and is more affordable than avocado oil. Lots of people use vegetable oil but we don’t anymore and here’s why. Just be patient with yourself and if you need it, use an electric skillet or other device that will control the temperature of your heat until you feel comfortable enough to use a skillet on the stove. The basics of fryingįirst know that if you’ve never fried before, you’ll probably stink at it for the first few times. ![]() My traditional fried chicken tenders are a consistent winner and you can find plenty of tips for frying there but we’ll go over them again here just so you know. Crispy on the outside, perfectly seasoned and juicy inside: It’s time for you to learn to do this yourself. This post was originally published in 2017 for Yellow Bliss Road.įried chicken is a southern right of passage–we learn to fry it up from a young age and never seem to stop loving the stuff. Learn all the tips and tricks to fry like a pro and watch them disappear. Cajun chicken tenders bring a little spice to a family favorite dinner that nothing from a box can ever rival. ![]()
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