Red Lobster Fried Chicken Tenders Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Red Lobster Fried Chicken Tenders
6 medium garlic cloves
2 cups buttermilk
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 to 6 boneless, skinless chicken breasts, cut in strips
1 1/2 cups unbleached all purpose flour
1 3/4 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cumin
1 teaspoon cayenne pepper
Safflower oil (for deep frying)
Mash garlic with flat side of knife. Place garlic in medium bowl.
Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend.
Place chicken strips in 13 x 9-inch glass baking dish. Pour
buttermilk mixture over; turn chicken to coat. Cover and chill at
least 8 hours or overnight, turning occasionally.
Place rack over baking sheet. Remove chicken from marinade and set
on rack. Drain 10 minutes.
Mix flour, salt, pepper, cumin and cayenne pepper in large bowl.
Toss chicken strips in batches in flour mixture, turning to coat;
shake off excess. Toss each piece again in flour mixture; shake off
excess. Transfer chicken to rack on baking sheet. Let stand at least
15 minutes and up to 45 minutes.
Preheat oven to low. Line baking sheet with paper towels. Pour oil
into heavy large skillet to depth of 3/4 inch. Heat oil over high
heat to 375 degrees F or until small cube of fresh bread sizzles
instantly when added. Add chicken strips to skillet. Adjust heat so
that temperature remains between 340 and 350 degrees F or until
small cube of bread sizzles slowly when added. Fry until chicken is
golden brown and cooked through, about 10 minutes.
Using tongs, transfer chicken to prepared sheet and drain. Transfer
chicken to platter and serve.
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