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2 quarts of canola oil
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2 lbs. of chicken tenders
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2 tsp salt
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2 tsp Mrs. Dash original blend
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1 tsp garlic and parsley
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1 tsp smoked paprika
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1 cup flour
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2 tbsp cornstarch
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¼ tsp Salt
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½ tsp Black pepper
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1 tsp garlic parsley
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½ tsp smoked paprika
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3 eggs
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½ c Heavy cream
Chicken Tenders
Jerk BBQ
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1 cup barbecue sauce
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1 ½ tbsp mustard
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1/3 c sugar/brown sugar
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3 tbsp rice wine vinegar
Toasted Honey Garlic Sauce
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½ stick butter
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4 cloves of garlic
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½ cup Honey
Sides
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3 carrots
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3 celery sticks
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Begin by heating oil in a pot/deep fryer until 375F
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Season chicken strips with salt, Mrs. Dash's original blend, garlic, parsley, & smoked paprika.
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Add flour, cornstarch, salt, black pepper, garlic, & parsley, in a bowl & mix well. In another bowl, beat the eggs along with heavy cream. Feel free to use milk/buttermilk.
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Dredge each chicken strip in egg mixture then flour, add to preheated oil & allow to fry for approximately 7 minutes until golden brown. Once fully cooked, place on paper towels to drain off excess oil
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Prepare carrots & celery by peeling carrots & slicing them lengthwise & then in half
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In a small saucepan add butter & garlic, often stirring until the garlic is toasted. Add honey & bring to a boil then immediately reduce heat to low & allow to simmer for about 5 minutes.
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In another saucepan, add BBQ sauce, rice wine vinegar, mustard, sugar, & jerk seasoning. Bring to a rolling boil reduce heat to low & allow to simmer for 5 minutes.
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Divide chicken tenders. Drizzle & then toss in sauces, plate & serve with celery & carrots, & ranch for dipping!
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