Beer Brined Fried Chicken Tenders with Creole Remoulaude Dipping Sauce

 

 Ingredients:

 

Chicken Tenders

Cajun, Classic or Rosemary & Garlic Brine

Beer 24 oz.

Water 2 1/2 quarts

Butter Milk 2 cups

Flour 2 cups

Frying Oil at 350 degrees F.

 

Save one Tablespoon of brine seasoning and mix with the flour.  Mix the remaining brine seasoning with the water and beer and brine the chicken tenders for 30 minutes to 1 hour.  Rinse, and pat dry.  Place tenders in buttermilk, remove and toss in the flour.  Shake off extra flour and fry until golden brown.  Remove and drain on paper towels.

 

Creole Remoulaude Dipping Sauce

 

 Ingredients:

 

Creole Mustard 1/4 cup

Paprika 2 tablespoons

Cayenne Pepper 1 teaspoon

Salt 1 teaspoon

Cider Vinegar 1/2 cup

Green Onions 1 cup, chopped

Celery 1/2 cup

Parsley 1/2 cup, chopped

Ketchup 1/4 cup

Prepared yellow mustard 1/4 cup

Garlic 2 cloves

Eggs 3 large

Salad Oil 1 1/3 cups

Hot sauce & Worcestershire 2 dashes each

 

Place all ingredients in a blender, except the oil.  Blend on low speed and slowly add the oil until the sauce thickens.  Pour into bowl and enjoy!  Refrigerate any extra.

 

Cooking with full flavor

 

 

 

 

Excellent for poultry, pork, and even seafood

 

 

 

 

 

 

Great for Grilling, Frying, Broiling, Smoking, Baking, Roasting & Rotisseries

 

 

 

 

 

 

 

 

So easy even a Bird-Brain Can Use Bird-Brine!

 

 

 

 

 

 

 

 

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