Recipe: Julie's Fried Chicken Batter

Do you miss fried chicken and need a replacement for flour? I found a way to get fried chicken that rivals that of my "seasoned flour" making days. All I needed was a little inspiration to “try something new” and now I make it no other way. Even if I could have flour back, I'm not giving up this version! Whether you use a fryer or use a pan on the stove with oil, this works for both. You will not need to add any additional seasoning - it comes perfectly seasoned!

Julie's Fried Chicken Batter:

2 cups milk

3 large eggs

1 package Louisiana Fish Fry Seasoned Fish Fry Mix

2 large bowls

1 package of chicken tenders

Canola oil - fill to line on home fryer, or adequately fill a pan to completely cover the tenders

Pre-heat home fryer or pan of oil as you desire. Pour milk and eggs into one large bowl. Use a fork or a whisk to thoroughly combine, and set aside. In another large bowl, empty the fish fry mix. Add chicken tenders to milk mixture and let soak for 5 minutes. Transfer tenders from milk to bowl of fish fry, one at a time to thoroughly coat, then into the hot oil. (Make sure oil is HOT before transferring - if it isn't, you will end up with a soggy mess!) If there are tenders that won't fit in the pan or the fryer, keep them in the milk until they are ready to be dipped in the fish fry mix. This keeps the coating from getting soggy. In a pan – fry for 6-7 minutes per side on medium-high heat, then remove from pan to plate lined with paper towels or napkins. In a fryer – follow timing/heat directions on fryer - then remove to plate lined with paper towels or napkins for cooling. Chicken should not be too greasy, coating should be crisp and medium brown.

*This mix works very well as intended for fish, but once we used it for chicken, there was no going back! Try it on shrimp as well! If you can't find this in your local supermarket, visit http://www.louisianafishfry.com/ to order online! Photo is from their website - this is the package you will find in stores.