Garlic Chicken Tenders...

I'm a New Yorker. Born and raised. And even though I've technically lived in the south longer than I ever lived up north, I'm still a Yankee. Through and through. But slowly, some of these Confederate ways have seeped into my life. More specifically. My kitchen.

Growing up, the foods we ate were either sauteed, steamed or simmered. My dad owned every cooking utensil. All-Clad pans in every size. And Le Creuset dutch ovens carried home directly from France in his suitcase. But the one pan that you would never find in his kitchen was a black cast-iron skillet.

I have never bought one myself either. Instead I inherited one from my neighbor when she switched to a flat-top range and could no longer use it. That skillet sat in my cabinet for years before it finally got used. I didn't know what to do with it.

Until that is, I decided to try my hand at cooking up some good ole-fashioned, Southern fried chicken. We never fried foods growing up. I had no idea what I was doing. But the ballerinas love their chicken nuggets so I decided to give it a whirl.

And I have to say. I may be able to pass for a southerner now. I think I passed the initiation test. I can make fried chicken. In a black, cast-iron skillet. When you come to visit, you'll know you're in the right place when you see the Navy Jack flag flying. And I'm standing on the front porch welcoming you with a glass of sweet tea.

So if you want to get your southern on too. Here's what you'll need...

a black cast-iron skillet, of course

some fresh chicken tenders

Oh. You don't have one that fresh? Ok. This will do then...

If you have to, you can cheat. (just don't tell these women if you do)

Mix up these ingredients...

• 1-1.5 lbs chicken tenders
• 1 egg, beaten
• 1 cup buttermilk
• 3 cloves, freshly pressed garlic
• 1 cup all-purpose flour
• 1-2 Tablespoons cornstarch (secret Southern ingredient. Makes the chicken extra crispy)
• 1 cup seasoned Panko bread crumbs (I use 1/2 seasoned, half plain Panko bread crumbs)
• 3-4 Tablespoons McCormick's Grill Mates "Montreal Chicken" seasoning (or other equivalent spices of your choosing)
• 1 teaspoon baking powder
• 1 quart oil for frying

Like so...

1. In a small container with a lid, beat the egg, pour in buttermilk and use a garlic press to add 3 fresh garlic cloves. Whisk all together. Add chicken tenders. Seal, and refrigerate at least 2-4 hours up to overnight. 

1. In a shallow bowl, mix together the flour, cornstarch, spices, bread crumbs and baking powder. Remove chicken from refrigerator. Roll chicken tenders in flour mixture until well-coated.
2. Heat oil in your black, cast-iron skillet to 375 degrees F (190 degrees C). (This is medium-high heat on my stovetop.)  
3. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. About 4 minutes on each side. Drain on paper towels. 

We like them with a little bowl of ranch dressing for dipping. And to ease my guilty Yankee conscience, we add a side of steamed fresh broccoli.  

Gotta run. The phone is ringing. Caller ID says... Deen, Paula. hmmm....