Product Information

Serves 4

8 Chicken Tenders
5 tsp. Historic Lynchburg Cajun Blackening Spice & Seasoning
1 Tbls. Historic Lynchburg Jalapeño Hot Sauce
2 cups Self-Rising Flour
1 tsp. Salt
1 tsp. Black Pepper
2 cups Peanut or Canola oil

Wash the chicken tenderloins and pat dry. In a bowl combine chicken tenderloins and Jalapeno Hot Sauce, thinly coating each tenderloins. Then sprinkle each side of the fillets with ¼ tsp. Cajun Blackening Seasoning and gently rub in. Combine flour, salt, black pepper, and 1 tsp. Cajun Blackening Seasoning in a brown paper sack and shake to blend well. Heat oil in large skillet. Add  tenderloins 1 or 2 at a time to bag and shake to coat chicken. Then immediately transfer to the hot oil and cook, turning often until golden brown-about 6 to 8 minutes. Drain on paper towels and serve immediately with slaw, french fries, and hushpuppies. Garnish with a cut lime.