Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeIt’s one of the most popular finger foods for kids and adults alike, and these chicken tenders take the flavor to a whole new level. Eat For Cheap says these tenders are crunchy, juicy and flavored to perfection with Tony’s Original Creole Seasoning and Ranch Dressing – the perfect flavor in every bite.
Ingredients
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1 Pound Chicken Tenders
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1 Tablespoon Tony’s Original Creole Seasoning
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2 Cups Buttermilk
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2 Cups All-Purpose Flour
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Vegetable Oil for Frying
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Parsley for Garnish (Optional)
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1/2 Cup Tony’s Creole-Style Ranch Dressing
- Clear
Directions
- Place chicken tenders in a large bowl and cover with buttermilk. Refrigerate, covered, for at least 1 hour (preferably overnight).
- Fill a large stainless pot (or cast iron or Dutch oven) with about 3 inches of oil. Heat until oil reaches 350°F (if you don’t have a thermometer, you can place the end handle of a wooden spoon into the oil; if it immediately starts to bubble around the handle, it’s ready.)
- In a shallow bowl, whisk together your flour and Tony’s Original Creole Seasoning. Remove chicken from buttermilk and full coat in the flour, making sure there are no “bald” spots. Gently shake to remove excess and drop into the oil, working in batches to avoid overcrowding the pan.
- Fry the pieces for about 10-15 minutes, or until golden brown. Sprinkle with parsley, dip in Tony’s Creole-Style Ranch Dressing and enjoy!
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