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Onion Rings and Chicken Tenders.

 

Onion Rings

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Course Side Dish

Ingredients
  

  • 1 large Onion - the type depends entirely on your taste
  • 1/2 cup panko flakes, or seasoned breadcrumbs ( might need extra )

Batter

  • 1 cup flour (or 50-50 wheat and rice flour)
  • 1/4 cup cornstarch
  • 1/4 cup fine cornmeal ( for extra cronch )
  • 1 tsp baking powder

Batter part 2

  • 1 bottle beer, lager, or club soda
  • 1 tsp Vlahos' Creole seasoning

Instructions
 

Batter

  • Whisk the batter ingredients together. Add the beer/soda last, and only add enough to get to the consistency of a thick pancake batter, usually 3/4 of the bottle.
  • Add the seasoning, and whisk well.

Everything else

  • Remove the outer layer of the onion, and cut away the edge (at least 1")
  • Cut rings 1/4-1/2" thick rings.
  • Carefully separate the onion rings, and remove any inner membrane you might find. Set aside any broken pieces.
  • Save the other onion pieces for use in another recipe.
  • Preheat the oil to 365-370F
  • Use tongs from here on.
  • Take a few rings, soak them in the batter, and hold over the bowl to drain.
  • Toss the rings in the bowl of panko/breadcrumbs, and place on a tray.
  • You can freeze the onion rings on the tray, bag them later, and use from frozen.
  • If the batter is getting clumpy, run it through the food processor for a few pulses to clean it up.
  • Place the rings in the frying oil, and do not let the rings touch while cooking.
  • You need to fry in small batches.
  • Flip the rings when they start turning brown.
  • Remove from the oil when golden brown.
  • Place on a paper towel to dry and cool down - very little oil should come out if the oil was at the right temperature.

Creole Seasoning

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Ingredients
  

  • 2.5 tbsp paprika
  • 2 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp onion powder
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 1 tbsp cayenne pepper
  • 1 tbsp black pepper

Instructions
 

  • Whisk well, store in airtight container for up to 3 months.

Chicken Tenders (Tendies)

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Course Side Dish

Ingredients
  

  • 24 chicken tendies strips (1/2" thick)

First dredge

  • 1 cup flour

Batter dredge

  • 2 eggs beaten
  • 2 tbsp water

Third dredge

  • 2 cup seasoned bread crumbs/ground panko flakes
  • 1 tsp pepper - cayenne pepper mix, or Creole sesoning

Dipping sauce

  • 1 cup mayo
  • 1/2 cup sour cream
  • 3 tbsp horseradish
  • 3 tbsp mustard (prepared or dijon)
  • 1 dash Worcestershire

Instructions
 

Chicken Tenders

  • In 3 separate large bowls/tupperware containers, mix each of the 3 dredges.
  • Use paper towels and dry the chicken strips.
  • Run each chicken strip through each of the 3 bowls.
  • Set the chicken strip aside on a plate (or spritz the bottom and place on baking sheet if cooking in the oven)
  • Fry in oil at 375F for 6-9 minutes, until golden brown, and internal temperature reaches 165F or bake in an oven at 400F for 10-15 minutes, until internal temperature reaches 165F

Dipping Sauce

  • Whisk the ingredients well

Fries: peel and rinse, cut into 1/4×1/4″ sticks, rise again, and soak in cold water 2-3 hours with 1 tbsp lemon juice to prevent discoloration.
Drain, pat dry with paper towel.
Fry at 300F 4-5 minutes. The potatoes should be starting to get soft, and barely changing colour.
Remove, place on paper towel, repeat until all the fries are prepped.
Heat out to 400F, fry the potatoes until golden and crisp.
Dry on paper towel and serve.