Shelly's Recipe

SOUTHERN FRIED CHICKEN TENDERS

Category: Chicken

1 lb chicken white meat -- cut in cubes
1 cup buttermilk
2/3 cup dark beer
1 cup cornmeal
1 cup flour,
1/2 cup rice flour
1 tbsp paprika
2 tbsp salt
2 tbsp black pepper
Peanut oil

Combine the buttermilk and beer in a nonreactive bowl. Add the chicken chunks and refrigerate for 2 hours, but no longer.

Combine the cornmeal, flour, rice flour, paprika, salt, and pepepr in a small bowl and mix well. Drain the chicken and toss lightly in the breading mixture to coat.

Pour enough peanut oil into a heavy skillet so that it is 2 inch deep. Heat the oil to 355 on a frying thermometer (or, for you experienced cooks, test the oil with a little bit of the damp flour mix - the noise will tell you when it's ready to fry). Carefully drop in the chicken. Fry for about 2-1/2 minutes on each side or until golden brown. Remove with a slotted spoon and place on a paper towel to drain. Serve immediately or good cold.