INGREDIENTS:
- 4 pounds chicken tenders, boneless, skinless
- 1 tablespoon creole seasonings
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 3 eggs
- cooking oil
Korean Hot Sauce:
- 10 cloves of garlic
- 2 inch piece of ginger, peeled or 2 teaspoons ginger powder
- 6 tablespoons soy sauce
- 4 tablespoons rice wine vinegar
- 3 tablespoons chili paste
- 3 tablespoons sriracha
- 2 tablespoons sesame oil
- 3 tablespoons honey
- 2 tablespoons chili powder
Chicken Fry:
- 3 cups flour
- 1/2 tablespoon creole seasonings
- 1/2 tablespoon. black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
INSTRUCTIONS:
- Rinse chicken and pat dry, cut into 2 inch chunks, in a large bowl add chicken, seasonings, and eggs, mix well and marinate in refrigerator for at least 30 minutes if desired, up to overnight.
- Mix up the batch of chicken fry with seasonings and set aside.
- Remove chicken from refrigerator 20 minutes prior to frying.
- In a large cast iron pot or dutch over, heat cooking oil to 350 degrees.
- Please only fill pot half full with cooking oil to prevent spills.
- In a large paper bag or freezer bag add chicken fry and half the chicken, shake well to coat.
- Remove chicken from bag and dust off excess chicken fry.
- Place in hot oil and fry chicken for approximately 12-15 minutes until golden brown and crispy.
- While chicken is frying, time to make the homemade hot sauce.
- Mix all hot sauce ingredients into a stock pot, bring to boil, reduce heat, simmer about 5 minutes, remove from heat and set aside.
- Once all the chicken is fried place in a bowl, pour hot sauce over chicken, top with lid and shake well to make sure all chicken is coated.
- Serve with sweet and sour sauce for dipping or with rice to make it a full meal.
Source: Creole Contessa
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