BONNIE'S CREOLE CHICKEN

Steps:

• 1. PREPARE CHICKEN: Trim any fat from the chicken. Place the chicken tenders in a bowl, cover with buttermilk, refrigerate for 30 minutes to tenderize the meat. Don't skip this step!
• 2. MAKE THE BATTER: Use a small bowl, add the 1/2 cup of buttermilk and 1 teaspoon of creole seasoning and whisk smooth. About the creole seasoning: It has salt in it, so don't salt the chicken or it will be too salty. Cook's Tip: I keep powdered buttermilk on hand in the fridge. I use it for all my baking and cooking and there is no waste. The buttermilk powder must also be refrigerated.
• 3. MAKE THE SEASONED FLOUR: In a flat pie plate, mix one cup of flour with 1 1/2 teaspoons creole seasoning. Mix well. Dip a soaked chicken tender into the small bowl and then into the flour mixture, coating both sides. Note: You can fry one piece of chicken to see if it has enough creole seasoning to satisfy your taste before frying the whole batch of chicken.
• 4. FRY THE CHICKEN I use an electric skillet just because it is easier. Put enough coconut oil in the skillet on medium high heat, and when the oil is hot but not smoking, add the coated chicken tenders and fry until nice an brown on both sides. About 6 to 8 minutes.
• 5. SERVE THE CHICKEN Here is how it should look! Enjoy!