Eat Your Heart Out Cane's!
Some of our favorite seasonings in the shop are blended by Spiceology. We carry a lot of rubs that are great for the grill but when we drift off with a recipe that involves frying or oven cooking, we usually reach for Spiceology. Complex blends but easy on the cook. This week we got out the old cast iron skillet and fried some chicken tenders seasoned with Spiceology’s Pink Peppercorn Lemon Thyme. Follow our suggestion and expect a great tasting, slightly tart finish that leaves a really nice, warm aftertaste. These tenders will taste great with any seasoning so feel free to experiment with the spices too!
Lemon Pepper Thyme Chicken
Jay Potter
20 minutes
American
Main Course
Ingredients
- 2 lbs chicken tenders
- 2 eggs
- ¼ cup Spiceology Pink Peppercorn Thyme
- 1 tsp salt
- Vegetable oil
- 2 cups flour
- 4 TB water
Directions
In a bowl combine 2 cups of flour with ¼ cup Spiceology Pink Peppercorn Thyme blend and teaspoon salt.
In separate bowl, combine 2 eggs and 4 tbsp water and stir with a fork until well mixed.
Take your skillet, add an inch of oil and warm on stove.
Dredge tenders in the flour/seasoning mixture until coated then dip in egg mixture and back in flour one more time.
Once .oil reach 365-375 degrees fry tenders until golden brown. Let drain on paper towels
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