Jordan'S Pan-Fried Chicken
- 1 Lb. Boneless Skinless Chicken Tenderloins
- 1 C Flour
- 1/4 Tsp. Cayenne Pepper + a Pinch
- 1/4 Tsp. Paprika
- 1/2 Tsp. Black Pepper + a Pinch
- 1 C Buttermilk
- 1 Tsp. Shallot Salt
- OR Substitue
- 1/2 Tsp. Garlic Salt
- 1/2 Tsp. Onion Powder
- Heat about 1/8"-14" oil in a pan on stove to medium/medium-high heat.
- Mix flour and Cayenne, Paprika, and Pepper in a shallow pan. Dip Chicken in Buttermilk and dredge once in Flour mixture, shaking off excess. Gently lay into oil. Fry both sides until light golden brown. Remove from oil and place either on a cooling rack over a pan (preferable) or on to paper towels. Immediately season with Shallot Salt or Garlic Salt/Onion Powder mixture.
chicken, flour, cayenne pepper , paprika, black pepper, buttermilk, shallot salt, substitue, garlic salt, onion powder
Taken from www.epicurious.com/recipes/member/views/jordans-pan-fried-chicken-1245711 (may not work)