Fried chicken fingers with Cooking Up a Storm's Grant

Grants Fried Chicken Fingers:

2 pounds of Chicken Tenders



Blackening Seasoning

Seasoning salt

Lemon pepper

Black pepper


Garlic Sauce


Fried Chicken Breading:

4 cups of flour

1 cup paprika

½ cup of blackening seasoning

½ cup of seasoning salt

½ cup Garlic Salt

Dipping Sauce:

1 cup of Mayonnaise

½ Cup of Ketchup

1 tbs of Worcestershire sauce

1tsp of Garlic Salt

Black Pepper

In a gallon zip lock bag place your chicken fingers.  In a mixing bowl mix 2 cups of milk, 2 tbs of Salt, 2 tbs of lemon pepper, and 2 tbs of black pepper.  Mix well and then pour into bag with chicken.  Refrigerate for at least 4 hours.

Drain the excess liquid off your tenders and lightly coat with breading.  Fry in 375 degree oil for about 4 minutes or until golden brown and floating.  Serve with the special dipping sauce and enjoy.

Dipping sauce: Blend all ingredients except pepper until smooth.  Then coat the surface with black pepper and then mix again.