One of my favorite things to order in a Bar or Pub is usually “Pub Chicken” and a cold Dark Beer of choice. I have found many versions of Pub Chicken. Some to be favored by me, while others not so much. This lovely treat combines a Southern Secret of marinating 24 hours in Buttermilk, Cajun Spice, and the Original Louisiana Hot Sauce ! It’s definitely going to be a favorite at your home!
- 3 pounds of Chicken Tenderloins
- 1 and 1/2 cups Buttermilk
- 1/4 cup of Louisiana Hot Sauce
- 2 tablespoons Tony Chachere’s Creole Seasoning
- 1 teaspoon of garlic powder
- Kosher Salt
- fresh ground pepper
Other ingredients needed
- 2 cups All purpose flour
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon paprika
- Peanut oil or Canola oil
- 1 pound Previously fried bacon, till crisp
- Cheddar Cheese, sliced thinly into 1-2 inch wide strips
I large plastic container with lid, or gallon ziplock bag place buttermilk, hot sauce , Tony Chachere’s Creole Seasoning , salt and pepper to taste. If in container stir to mix ingredients before incorporating chicken Tenderloin. If using a ziplock bag place chicken in bag and gently shake bag to mix ingredients. Place in refrigerator to marinate overnight to 24 hours.
Remove chicken from refrigerator , drain excess buttermilk marinade most of the way off (do not completely drain) Set to side.
In a large plastic container that has a lid- place flour, salt, black pepper, garlic powder , and paprika. place lid on container and shake together spices to mix. Place a few pieces of tenderloin in flour mixture at a time, place lid on, and shake gently but thoroughly to insure chicken is coated.
In Large frying pan place oil approximately 1 inch deep , heat oil until the oil temperature is 335 degrees , or if you do not have a thermometer you can also sprinkle a bit of flour into the hot oil. When the flour sizzles upon hitting the hot oil, the oil is ready. Place chicken in oil, careful not to overcrowd pan. Cook the chicken 10 to 12 minutes or until the chicken is golden brown on each side.
Once done place chicken on a clean dry plate, lined with paper towels to drain.
Pre-heat oven to 350 degrees.
Once chicken has drained, place cooked bacon strips on top of chicken tenders, and cover with cheese strips. Place in Pre-heated oven to melt cheese (about 5-6 minutes)
Remove and serve with your favorite BBQ Sauce or dipping sauce.