30-Minute Chicken Marinade 
More Spice Seasoning 
More Spice Pork Shoulder
Tender, juicy and full of sweet-heat flavors, this More Spice Pork Shoulder by Firehouse Grub is sure…
Get RecipeThis crispy fried chicken is delicious and light … perfect for any night of the week! Tangy, crisp and crunchy, My Diary of Us says this meal is a delicious combination of flavors and textures in every bite.
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Kitchen Tip : Crispy Creole Chicken Cutlets with Tomato Cucumber Salad
Ingredients
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6 Chicken Cutlets
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2 Cups All-Purpose Flour
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2 Cups Buttermilk
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1 Cup Tony’s 30-Minute Chicken Marinade
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1 Tablespoon + 1 Teaspoon Tony’s More Spice Seasoning
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2 Cups Avocado or Canola Oil
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2 Cups Cucumbers, Chopped
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1 Cup Tomatoes, Chopped
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1/4 Cup Red Onion, Thinly Sliced
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1/4 Cup Red Wine Vinegar
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1 Teaspoon Lemon Juice
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1/4 Cup Olive Oil
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1 Teaspoon Tony’s More Spice Seasoning
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1 Tablespoon Fresh Dill
- Clear
Directions
Making the Crispy Creole Chicken Cutlets:
- Combine buttermilk, Tony’s 30-Minute Chicken Marinade and 1 tablespoon Tony’s More Spice Seasoning. Put chicken into liquid and let marinate overnight.
- In a large plastic zipper bag, shake together flour and 1 teaspoon Tony’s More Spice Seasoning.
- Remove chicken from the buttermilk mixture and place directly into the flour mixture.
- Seal the bag and shake until chicken is completely coated.
- Meanwhile, heat oil in a skillet over medium heat until a drop of flour sizzles and lets you know it’s hot enough.
- Add chicken to the hot oil and fry on each side for 4-5 minutes until golden brown.
- Remove chicken to cooling rack and sprinkle with Tony’s More Spice Seasoning.
Making the Tomato Cucumber Salad:
- Combine cucumbers, tomatoes and red onion.
- In another bowl, whisk together red wine vinegar, olive oil, lemon juice, Tony’s More Spice Seasoning and fresh dill until combined.
- Pour mixture over cucumbers, tomatoes and red onion. Toss and then refrigerate until ready to serve.
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