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 a container, stir to mix ingredients before incorporating chicken Tenderloin. If using a ziplock bag, place chicken in the bag and gently shake it 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 the side.
In a large plastic container with a lid-place flour, salt, black pepper, garlic powder, and paprika. Place the lid on the container and shake together spices to mix. Place a few tenderloin pieces in flour mixture at a time, place lid on, and shake gently but thoroughly to ensure chicken is coated.
In a 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 the pan. Cook the chicken for 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 the 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.