Head Country BBQ-Battered Chicken Fingers

One of my favorite foods is fried chicken, especially chicken tenders.  I rarely make them myself, but when I do I use this recipe, and they taste better than any restaurant!  Head Country Original Bar-B-Q Sauce is the secret to these tasty tenders.  Not only is it in the frying batter, you can dip the tenders in extra sauce later. I use a heavy iron skillet to fry chicken since it gets perfectly hot, and cooks everything evenly.  After frying these tenders, you could cut them up and toss them in a salad made with Head Country Bar-B-Q sauce in the dressing.  That’s just double delicious!

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Ingredients (serves 6-8);

3 pounds chicken tenders
3 cups all-purpose flour
2 teaspoons Kosher salt
1 tablespoon Head Country Bar-B-Q Original Seasoning
¾ teaspoon garlic powder
2 cups buttermilk
¾ cup Head Country Bar-B-Q Original Sauce
2 large eggs
Vegetable oil


Method:

Combine flour, salt, garlic powder, and Head Country Bar- B-Q Original Seasoning in a large shallow dish.

Whisk together buttermilk, ¾ cup barbecue sauce, and eggs in a bowl. Dredge chicken pieces in flour mixture; dip in buttermilk mixture, and dredge again in flour mixture. (If flour gets gummy, just press into chicken pieces.)

Pour oil to a depth of 1 ½ inches in a deep skillet or Dutch oven; heat to 360 degrees.  If you don’t have a thermometer, you can test the oil temperature by dropping a small piece of bread into the oil.  If it sizzles, the oil is hot enough.

Fry chicken, in batches, 3 to 5 minutes on each side, or until golden. Drain on wire racks over paper towels. Serve with extra barbecue sauce, if desired.