Ingredients:
Chicken Sandwich
- 2 cups flour
- ½ cup Spiceology Lemon Pepper Blend (ground in a spice grinder)
- 1 tablespoon salt
- 1 tablespoon baking powder
- 1 pound chicken tenders
- 1 egg
- ¼ cup buttermilk
- Canola oil for frying (at least 3 cups)
Mediterranean Infused Oil
- 1/8 cup canola oil
- 1 tablespoon olive oil
- ¼ cup Spiceology Mediterranean Blend
- ¼ cup olive oil (yes again!)
Chorizo Blend Cheese Spread
- 1 cup whipped cream cheese
- ¼ cup mayonnaise
- ¼ cup Jean-Paul Bourgeois Chorizo Blend
- ½ teaspoon salt
Instructions:
Chicken
- Combine flour, lemon pepper blend, salt and baking powder in a bowl. Mix well.
- In a separate bowl mix egg, buttermilk and ¼ cup of the chicken flour you just made.
- Take tenders and mix them with the batter. Set aside in your fridge for at least 1 hour or overnight.
To fry your chicken
- Heat oil in a large pot to 350 degrees. Make sure the oil is at least 2” deep with 6” clearance to the top of the pot, at least.
- Take chicken tender from batter and dredge in flour blend.
- Fry in batches until internal temperature reaches 165 degrees. Rest on a rack.
- When ready to eat; heat oil back to 350 degrees and re-fry chicken to ensure crispy delicious breading.
Mediterranean Infused Oil
- Combine canola oil, 1 tablespoon of olive oil and Mediterranean blend in a saute pan and heat over medium heat until the spices begin to fry.
- Cook for 30 seconds and remove from heat.
- Pour into a heat proof bowl and add the ¼ cup olive oil to stop cooking the spices. Store at room temperature for up to 2 months.
Chorizo Blend Cheese Spread
- Mix all ingredients well.
