Cracker Barrel Fried Chicken Tenderloins

• 1 1/2 cups buttermilk
• 1 teaspoon salt
• 3 teaspoons creole seasoning, divided
• 1 1/2 lbs boneless chicken tenders
• 2 cups all-purpose flour
• 3 cups shortening or 3 cups canola oil

1. In a large food storage bag, combine buttermilk, 1 teaspoon salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
2. Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
3. Heat oil in a deep heavy skillet to about 350 degrees F. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch.
4. To make it just like the restaurant, serve 6 chicken tenderloins and any three Country Vegetables plus buttermilk biscuits or corn muffins.

buttermilk, salt, creole seasoning, chicken tenders, flour, shortening

Taken from www.food.com/recipe/cracker-barrel-fried-chicken-tenderloins-512282 (may not work)