![]() ![]() Usually cellophane noodles are soaked in hot water and served soft. I sometimes use scissors for this, as dry, they are quite tough. Take your time doing this part: While the oil is still hot, break your cellophane noodles into manageable pieces. Drain on paper towels and set aside to cool. Tenders cook quickly- usually 5-6 minutes. Toss the chicken in the bag, shake to coat, and fry in the oil you have heated to 375 in either your fryer, or in a deep pot on the stove. While it’s soaking, mix in a plastic bag the following: 1 cup flour, 2 tsp Morton’s Season All, 2 tsp of powdered chicken broth bouillon, 2 tsp onion powder 1/2 tsp poultry seasoning and 1 tsp fresh black pepper. To do that, I soak the four tenders in about a cup of buttermilk for an hour.
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