Chicken tenderloins (Whole breasts take too long to cook.)
2 T margarine/butter
about 1/2 c flour
any spices you like. I prefer chili powder, onion powder, garlic powder, lemon herb seasoning, salt, and pepper. It is next to impossible to put too much seasoning in your flour.
Mix flour and spices in a bowl or bag.
Pour just enough oil into a frying pan to cover the bottom. Add the margarine. Heat over medium-high heat. Watch out, this stuff splatters.
Dry your chicken tenderloins with paper towels, then dip in the coating. (I read somewhere that you can put the spices on the chicken first, THEN the flour, and the seasonings will stay on better. I think it tastes fine without the extra step.) Fry in the hot oil. I usually cook for 2 minutes on one side, flip, 2 minutes, and then repeat. This will get the coating really crunchy and golden.
Drain in a metal strainer or on paper towels.
We like it best with mashed potatoes, and broccoli or steamed green beans.
Saturday, January 22, 2011
BeQui's Non-Greasy Fried Chicken