Rich, my brother-in-law, always comments that it's a little weird that we always have fried chicken at tailgates because our mascot is a rooster, albeit a vicious one. I just think it's good tailgate food. You can eat it warm when it's fresh or cold after the game.
A pewter platter warmed in the oven works nicely for serving. I used a honey mustard sauce for dipping because that's mah fave. I've heard good things about Stonewall Kitchen, so I gave their honey mustard a shot. It had a nice sweetness with the definite tang of mustard. Of course you can have your favorite ranch or BBQ sauce if that floats your boat. If you're looking for something a little more fanciful, try a chutney! Fulfill your wildest chicken tender dreams! Live a little. And eat some chickens.
Tailgatin' Chicken (serves 5-7)
Adapted from Down Home with the Neelys
Peanut oil, for frying
2 lbs chicken tenderloins or boneless, skinless breasts
1 c all-purpose flour
2 c panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp pepper
- Heat your oil to 350º.
- Cut chicken tenders in half and set aside.
- Measure the flour into a shallow dish with a rim. Beat eggs in a bowl and set next to flour.
- Combine panko and seasonings in another shallow dish with a rim. Form assembly line of dishes: flour, eggs, panko.
- Dip chicken pieces in flour, egg, then dredge in panko. Carefully place into hot oil and fry until golden brown, about 6-8 minutes. Drain on paper towels. Serve with your favorite dipping sauce.