Impress-the-Yankees
Fried Chicken Tenders

During my two years in New York City, where I modeled for Ford and studied writing at NYU, I gave up on satisfying my homesick need for fried chicken anywhere but my kitchen. This little recipe drew all my neighbors to my apartment eventually. Do not make these fluffy, spicy tenders if you aren’t in the mood for company.

12 chicken tenders

3 cups buttermilk, divided

2 teaspoons salt, divided

1 teaspoon pepper, divided

3 teaspoons Cajun seasoning, divided

2 large eggs

¼ teaspoon Tabasco sauce

2 cups vegetable oil for deep-frying

2 cups all-purpose flour

Soak the chicken tenders, covered, in the refrigerator in 2 cups of the buttermilk overnight or for at least 8 hours.

The next day remove the tenders from the milk and put them in a large bowl. Discard the milk. in a small bowl combine 1 teaspoon of the salt, ½ teaspoon of the pepper, and 1½ teaspoons of the Cajun seasoning. Cover the chicken tenders thoroughly with the spice mixture. in a separate small bowl beat the eggs well and then add the remaining 1 cup buttermilk and the Tabasco sauce, continuing to beat well. in a large cast-iron skillet, heat the oil to 375 degrees. Test the temperature of the oil with flour. it should bubble when ready. Combine the flour with the remaining 1 teaspoon salt, ½ teaspoon pepper, and 1½ teaspoons Cajun seasoning. Coat the individual tenders with the egg mixture and then coat with the seasoned flour. Carefully place in the hot oil. Fry several tenders at a time until golden brown, 6 to 8 minutes, turning often. Transfer to a platter lined with paper towels and serve hot.

Makes 6 servings