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Celebrating the SVM: Cooking Southern Comfort (3)

It has been a few weeks since I last attempted a recipe from the Sookie Stackhouse Companion in our “Celebrating the SVM” series. After the success of the meatloaf, I admit I was a bit nervous to get back in the saddle… err… kitchen to see what else I could try. But I threw back my shoulders and decided I wanted to take on the Merlotte Chicken Stips. My choice may have been influenced by the @TruebloodHBO tweets of “Merlotte Pride” and the fact that we are midway through the football season and chicken strips are just perfect football food. Right? J

Now that I knew what I wanted to cook, I had to make a few stops to get my ingredients  One of my favorite places to get stuff from is “Mom’s”… where I raided my mom’s pantry for spices, cooking oil, and buttermilk. The price was right as it cost me some teasing from my dad that I was going to need to touch raw chicken. What can I say, my reputation is well known. And it is in that spirit I decided to make a tiny tiny tweak to the recipe and buy pre cut chicken tenders instead of cutting down the raw chicken breast as directed. Which might have been a tad gross to do as a novice… and dangerous.

I took my pre cut tenders and tossed them in a ziplock bag with some buttermilk mixed with some spices (curry powder and cayenne pepper) and let it all sit in my fridge for about 8 hours. It was a “set it and forget it” moment for me since I did have to work that day. After about 8 hours, I pulled my marinated chicken out and prepped my flour with some salt and pepper while heating some oil on my stove. Multi tasking… eat your heart out. I followed the instructions to “evenly coat the chicken with flour”. Once the oil was hot enough, I tossed some of the tenders in to cook and watch “the magic”.

As my first few tenders were cooking, I noticed there was not much crisp forming on these tenders. A cartoon light bulb lit over my head as I remembered something I heard… somewhere.. that you after coating with flour toss it back in some buttermilk and redredged through the flour to get a thicker coat. I then broke with the instructions and gave some of the uncooked tenders a second coating. I broke out into a grin as they started cooking up a golden brown. I achieved “OMG” status when I dredged the remaining tenders a third time and saw the results. BAMM! There was crunch.

I could barely wait for them to cool (and drain) from the hot oil before I could taste any of my new favorite creations. All I can say is YUMMY and I will be making again!

Here are some of my photos of my time in the kitchen. And yes, they taste as good as they look.

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About B

Really, there is never enough Eric... I'm loyal to the Viking, no matter what. I will love him whether in Book, Show, and just because... my first thoughts are of him and I close my eyes to dream of him. As far as I'm concerned, the night can not get here soon enough.

8 comments on “Celebrating the SVM: Cooking Southern Comfort (3)

  1. Looks good! Maybe I will try. I also have a thing about touching raw chicken. I shudder and have goose bumps just thinking about it!

    • Oh good, I’m not the only one :)

      But give it a try… I adored my tenders and they were worth a few seconds of ick factor

  2. I have one question to ask, if thats’ OK…. Since they were marinated in red Pepper powder, were they spicy hot to eat? I don’t know if I’d like that as I’m not a “hot pepper” kinda person.. I marinate my strips in a less spicy mix. Your finished strips looked excellent however.

    • Not really…. At least in the first dredging.

      The recipe called for 1 tsp of cayenne. And a 1/2 of curry powder…

      I think most of my spice came in the last few dredgings a cause I did add more spice to the buttermilk… And probably didn’t have to

  3. Thanks B, I appreciate the quick response to my question!! Have a Great Day!!

  4. I told you before…those look delicious! ;) I have no problems touching raw chicken, since it’s part of what I do for a living. LOL I’m going to have to try this recipe! Thanks for being our Guinea pig, B!

  5. […] her kitchen, as she once again takes a recipe from The Sookie Stackhouse Companion and shares her results! Yum, yum, […]

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