Tex-Mex Buttermilk Chicken Tenders

This is another Rachael Ray recipe. I highly reccommend getting her magazine, it has some really fabulous stuff in there. These are excellent. Messy to make, but worth it!



Ingredients:

4 cups vegetable oil
2 tbs chili powder
1 tbs paprika
1 tbs garlic powder
1 tbs onion powder
1 tbs poultry seasoning
2 cups buttermilk
2 1/2 cups flour
2 lbs chicken, cut into tenders*
Salt and pepper

In large skillet, heat oil over med-high. In a large bowl, combine all spices. Pour half of the spice mixture into another large bowl. Pour buttermilk into one bowl, and flour into the other. Stir to mix spices in. Dip chicken tender into buttermilk, then flour, then buttermilk again, then flour again (makes for a crispy crust!). Add the strips to the oil and cook 3-4 min per side. Sprinkle with salt immediately after removing from oil. Serve with ranch for kids, and ranch/louisiana hot sauce mixture (like Franks Red Hot) for the adults.

*Save money and use whole chicken breasts and cut them into strips yourself. Buying pre-cut strips at the store is always more pricey