Aiguillettes de poulet frites

Ingrédients

• 1 – 1 1/2 pounds chicken tenders
• 1/4 cup buttermilk
• 1 large egg
• 2 1/2 teaspoons seasoning salt (divided, like Lawry’s or McCormick’s)
• 1/2 teaspoon ground black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 quart fry oil (peanut, or canola)

Préparation

1. 1

   Place the chicken tenders in a large zip bag. Add the buttermilk, egg, 2 teaspoons seasoning salt, and black pepper. Squish the mixture around to combine and then shake well so that the chicken is fully coated in the buttermilk and seasoning mixture. It's best to let the chicken tenders soak in the fridge for at least 1 hour, or overnight. But if you're in a hurry, let them soak for at least 15 minutes while the oil is heating.

2. 2

   Set out a mixing bowl. Combine the flour, cornstarch, and the remaining ½ teaspoon of seasoning salt. Whisk well.

3. 3

   Place a cast iron sauté pan over medium heat and add a cooking thermometer to the pan. Add enough oil to the pan to come about halfway up the side. Make sure to leave plenty of room to add the chicken tenders.

4. 4

   Once the oil reaches 370°F, it's time to dredge the tenders. Working in two batches, take half the tenders and dunk them in the flour mixture one at a time. Adding the tenders to the hot oil will lower the temperature. The temperature needs to stay right at 350-360°F for the chicken to cook properly. Adjust the temperature as needed.

5. 5

   Fry the tenders for 6-8 minutes, rotating every two minutes with tongs. Once the tenders are light-gold, use tongs to move them to a drying rack or a plate line with paper towel towels.

6. 6

   Repeat with the second batch of tenders. Serve warm as is, or with dipping sauces.