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Planning for Chicken

Gather Ingredients:

• Skinless and Boneless Chicken Tenderloin
  • Roughly 1 pound
• Buttermilk
  • 1.5 cup
• Flour
  • 1 cup
•  Oil
  • 2.5-3 Cups

Spices for Flour Dredge:

• Cayenne Pepper
  • 2 teaspoons
• Salt
  • 2 tablespoons
• Black Pepper
  • 1 tablespoon
• Garlic Powder
  • 1.5 tablespoons
• Onion Salt
  • 1.5 tablespoons
• Tony Chacher’s Creole Seasoning
  • 1.5 tablespoons

Spices for Buttermilk Soak:

• Black Pepper
  • 1.5 tablespoons
• Salt
  • 2 tablespoons
• Cayenne Pepper
  • 1 tablespoons

Gather Tools:

• Deep Pot
• 2 bowls
  • or 1 bowl and a sealable plastic bag
• Wooden spoon

Planning for Fries

Gather Ingredients:

• 1 Large Sweet Potato
• Brown Sugar
• Cinnamon
• Salt
• Oil

This step is where we really begin the process.

1. Pour your buttermilk into a bowl and combine salt, cayenne pepper, and  black pepper.
2. You can refrigerate or leave it at room temperature for anywhere from 30 minutes to 2 hours.
3. Take your buttermilk out from the fridge or its resting place and compile the spices and flour together for the dredge.
4. Coat your chicken in the flour one at a time
   • or if using a plastic bag put a few into the bag, close it, shake it up, and repeat
5. Let it rest in the dredge for 5-15 minutes
6. Preheat the oven to 375 degrees while preparing a tray for the fries.

Fry Instructions:

1. Cut the sweet potato vertically down the middle
2. Cut that half vertically as well, keeping it upright
3. Once both halves are cut into slices you will lay them down flat and cut them vertically again
4. Put a tablespoon or two on the bottom of a tray and sprinkle to salt, brown sugar, and cinnamon mixture over the fries. you can mix them by hand in a bowl or shake them in a bag

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1. Put the tray full of fries into the oven for about 20-30 minutes.
2. • Airfryer instructions: 
   • Turn the degree to 375 for 10 minutes. After it goes off shake your fries around to make sure they all get cooked evenly. Put them back in for another 10 minutes.
3. Pour the oil into the pot on medium heat, do not turn the heat up all the way, let it heat up on its own for a few minutes.
   • *The best way to test temperature without a cooking thermometer is by using a wooden spoon. Put the end of the handle into the oil and if it bubbles steadily then it’s ready. If it bubbles a lot very quickly turn the heat down a bit.*
4. One at a time drop the chicken into the oil for about 6-8 minutes depending on the weight of the tenderloin.
5. After each piece put either on a food drying rack or onto a paper towel-covered plate.

Take out the fries from the once done and enjoy with your chicken once they cool down!