Ingredients:
Marinade for Chicken
2 pounds chicken tenderloins
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon sage
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Breading
1-1/2 cups Brodie flour
1 heaping teaspoon salt
3/4 teaspoon coarse black pepper
3/4 teaspoon onion powder
3/4 teaspoon paprika
1/2 teaspoon summer savory
For Cooking
Deep Fryer with Peanut oil Heated at 375 degrees but in case of allergies vegetable oil can be substituted
Instructions:
Combine the chicken tenders with all of the marinade ingredients in a large Ziplock bag. Seal the bag tightly and shake it around to make sure chicken is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight or at least 4 hours. Seeing that time is of the issue I would microwave on defrost for about 3 minutes to make sure that the chicken gets infused with the marinade.
Breading, combine the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined
Line a baking sheet with parchment paper, remove the chicken from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. Set breaded tenders on parchment lined baking sheet.
Using tongs, place several chicken tenders in the hot 375 degree oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Cook until golden brown Serve hot.
Homemade Chicken Gravy
4 cups water
1 chicken carcass, broken into chunks to easily fit in your pot - can be raw but this is a great way to use the bones after you roast a chicken
2 medium onions, quartered (you can leave the skin on)
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1 head of garlic, cut in half (no need to peel the cloves)
½ teaspoon peppercorns
1 rosemary branch, a few sage leaves, a few sprigs of thyme, bay leaf
This usually simmers for hours to get the flavor profile
Roux
Ingredients:
3 tablespoons butter
3 tablespoons flour
Melt butter in saucepan over low heat.
Cook over low heat,stirring until mixture is smooth and bubbly and has darkened a bit.
Remove from heat and a add 2 cups of the Chicken stock and heat to boiling stirring constantly. Boil and Stir one minute reduce heat to keep warm
Almond Cranberry Coleslaw
Ingredients:
¼ cup olive oil
2tbsps Dijon mustard
2tbsps Maple Syrup
¼ cup apple cider vinegar
¾ tsp salt
¼ tsp pepper
20 ozs shredded red cabbage, green cabbage and carrots
1 cup chopped smoked almonds
¾ cups dried sweetened cranberries
4 green onions (sliced)
2 celery ribs (finely sliced)
Directions:
Whisk together Dijon mustard, Maple Syrup, vinegar, salt and pepper. Gradually add oil in a slow, steady stream, whisking constantly until blended. Stir together coleslaw mix and next 4 ingredients in a large bowl; add vinegar mixture, tossing to coat.
French Fries
1 ½ pounds Russet potatoes julienned then soaked in cold salt water for 10 minutes
Canola or peanut oil heated at 365 degrees
Drain the potatoes well and dry with paper towels, pat the potatoes thoroughly to dry.
Fry the potatoes until softened and remove from fryer until cooled a bit then put back in fryer until the edges are crisp and golden brown
Using a slotted spoon, carefully remove the fries from the hot oil and transfer to clean paper towels to drain. Sprinkle with salt, if desired. Keep the cooked fries warm on a baking pan in a 300 F preheated oven while frying remaining potatoes
Plating use rectangular plate and place French fries in a row, ad some Quebec Curd Cheese, another layer of French fries in a row and top with the chicken tenders. Garnish with fried sage leave serve with Cranberry Coleslaw