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Spicy Fried Chicken

Thinking of spicy chicken tenders brings back memories of Sunday church lunches. Sundays in the south are about church service, family meals, and family gatherings. All through the church, all I could think of was what is mom cooking for lunch. My mom gave me the love of food, family gatherings, and cooking.


1 1/2 lb chicken tenders

1 egg (beaten)

1 tsp cajun seasoning

1 tsp salt

1 tsp Italian seasoning

1 tsp pepper

1/2 cup hot sauce

1 tsp garlic powder

1 cup buttermilk

1 tsp lemon juice (optional)


2 cups flour

2 tbsp cajun seasoning

1 tsp baking powder (believe the process, it adds crunch)

1 tsp pepper

1 tsp salt


Place chicken in Ziploc bag. Add the remaining ingredients in a bowl and whisk together. Pour the marinade over the chicken. Place in a bowl and refrigerate for 2 hours up to 48 hours.

Remove from the refrigerator at least 30 minutes before cooking. Add 2 to 3 cups vegetable oil to a pan (you will need at least 3 inches of oil in the pan) and bring to 340 degrees F. While the oil is heating, place the coating ingredients in a paper bag and mix together. Add two to three pieces of chicken in the paper bag and give it a good shake. Remove the chicken and place into the heated oil. Cook for 3 to 4 minutes per side on medium heat. Remove and place on a rack for cooling.

Serve with your favorite side item or condiment.


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