Makes 2 to 3 servings • Large cast-iron skillet • Deep-fry thermometer
1 large egg
1/2 cup buttermilk
1 cup all-purpose flour
1 tablespoon Duck Commander Cajun Seasoning (mild or zesty) or other Cajun seasoning
11/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1 cup vegetable oil
1 pound chicken tenderloins or skinless, boneless chicken breasts, cut crosswise into 1/2-inch-wide strips
1. In a small bowl, whisk together the egg and buttermilk. In another bowl, combine the flour, Cajun seasoning, garlic powder, salt, pepper, and paprika.
2. Heat the oil in the skillet to 375°F on medium-high heat.
3. A few at a time, dip the chicken pieces in the egg mixture and then in the flour mixture. Cook for 2 minutes on each side, or until no longer pink inside. Drain on paper towels.
The school my grandkids go to puts on a production for the grandparents every year. Little Will got to play big Willie in the 2012 production. He nailed it!
A Note from Miss Kay
If you can’t beat ’em, join ’em! The kids love chicken strips from any fast-food place, but they can’t be better than these homemade ones. The grandkids love these, but so do my big kids. This is one of Willie’s favorite dishes.
