BOJANGLES CHICKEN TENDERS RECIPES

Steps:

• Using kitchen shears, cut the white tendon from each tenderloin. Or don’t. I just do it because they skeeve me out. Season tenderloins with Chicken Scratch.
• Heat vegetable oil in a large skillet over medium-high heat. Use enough oil so that the bottom of the skillet is thoroughly covered. Once your oil is good and hot, place about half the tenderloins in the skillet. Do not overcrowd the pan. These cook quickly so you’re not going to miss Christmas if you have to cook two batches. Cook about 4 minutes or until lightly browned on each side then remove from heat.
• Let chicken rest about 10 minutes before cutting. I mean it!
• Mix all ingredients together and store in an airtight container. I keep mine in a large used spice container that still has its shaker top for easy use. Season chicken or other poultry LIBERALLY with mix (this is made with less than 25% salt so you can rock it out!)

Steps:

• Season chicken tenders with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenders until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside.
• Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes (do not let the garlic burn or become too brown).
• Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.
• Add rice to skillet then stir and cook for 3-4 minutes or until rice starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is tender. Stir once or twice the first 15 minutes of cooking but not more than that.
• Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5 minutes. Garnish dish with more parmesan and chopped fresh parsley if desired.