Chicken Tenders
INGREDIENTS
+For chicken tenders:
°2 pounds of debone and leather chicken breasts
°2 cups buttermilk
°2 cups flour for all purposes
°1 teaspoon paprika
°1 teaspoon salt
°1 teaspoon black pepper
°1/2 teaspoon garlic powder
°1/2 teaspoon onion powder
°1/4 teaspoon cayenne pepper
°Vegetable Oil for Frying
+For Mac & Cheese:
°1 pound elbow pasta
°4 tbsp butter
°4 tablespoons flour for all purposes
°4 milk cups
°8 oz grated cheddar cheese
°4 ounces Monterey cheese jack grated
°Salt and pepper to taste
+Biscuits:
°2 cups flour for all purposes
°1 tbsp baking powder
°1 teaspoon salt
°6 tbsp unsalted cold butter, cut into small pieces
°1 cup milk
INSTRUCTIONS
For chicken tenders, cut the chicken breasts into 1 inch strips. Place the chicken strips in a shallow dish and pour the yogurt over them. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
In a shallow dish, mix the flour, paprika, salt, pepper, garlic powder, onion powder and chili pepper.
Heat about 2 inches of vegetable oil in a large heavy-bottomed saucepan over medium-high heat until it reaches 375 ° F (190 ° C).
Dip the chicken strips into the flour mixture, cover evenly on both sides.
Place the carefully coated chicken in hot oil and fry for 4-5 minutes on each side, or until golden brown and crisp.
Remove fried chicken from oil and drain on paper towel