Shannon here: Jill Lynn shares her recipe for Easy Peasy Fried Chicken Tenderloins, plus a chance to win a copy of her Contemporary Romance, Her Hidden Hope to anyone who signs up for her newsletter. She’s also sharing a link for her free novella, The Start of Us. Comment or answer the question on any post dated April 14th – 17th to enter the drawing for mine and Jill’s two in one title, including Her Texas Cowboy & Counting on the Cowboy. Deadline: April 25th, 11:59 pm central time:
Easy Peasy Fried Chicken Tenderloins
I’m not a great cook—I’ll admit it. I cook out of necessity. If I could live on take-out, I probably would. 😊 But since that’s fiscally impossible and we’re all at home during these crazy times, I’ve had to remember how to slow down and actually prepare a meal. I confess, even then, I prefer easy, tasty recipes.
A few years ago, when I was writing my novella The Start of Us (which
is free by the way 😊) I had just found a recipe online for fried chicken tenderloins. It was simple and yummy, so I used it in the book. For years we were a dairy free house, so I often cook without milk when I can. I’ve made a few tweaks to the recipe over the years, and I never follow the rules. I don’t measure. I’m an if-it’s-in-the-house-throw-it-in kind of girl.
So here’s the gist of the recipe:
Soak chicken tenderloins in coconut milk—I use the canned kind since I can keep them in the cupboard, but you can use whatever milk you have in the house—along with paprika, garlic powder and salt. (I don’t measure for this—just throw some in.) The original recipe calls for cayenne pepper, but if I add this, it’s only a little. My kids don’t like spicy.
I let this soak overnight or just for the day works too.
Make the flour combination to dip them into with flour (a cup or 2 depending on how many tenderloins you’re making) and baking powder, salt, pepper, and whatever spices you have in your cupboard. I usually throw in some garlic powder and whatever combination seasoning I have—like a meat seasoning or dry rub ingredients.
I use coconut oil for frying—I’m a big fan of coconut oil and all things coconut. Make sure the oil is hot when you start. I fry about 2 to 2 ½ minutes per side for the tenderloins. And then, since I’m afraid of undercooking things, I usually take them out and cut one open to make sure the temperature is right, and they are cooking all the way through. I never said I was a master chef. 😉
If you are a detail person, this recipe might drive you crazy, but if you’re anything like me and tend to cook with what you have, then this is right up your alley.
My family LOVES this easy meal. And typing this is making me want to make it again even though I just did last week!
Thanks for letting me pop by, Shannon. For those who need more details, here’s the original recipe I tweaked: https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html
About Jill: Jill Lynn is an ACFW Carol award-winning author of inspirational romance who lives near the beautiful Rocky Mountains with her husband and two children. Her latest release, Her Hidden Hope, and her joint book Counting on the Cowboy & Her Texas Cowboy will be in stores at the end of April. Learn more & connect:
Jill’s Website Jill’s Facebook Jill’s Instagram Jill’s Newsletter
About the 2 in 1:
Her Texas Cowboy by Jill Lynn
When Rachel Maddox returns to her hometown of Fredericksburg, Texas, avoiding her ex is much easier said than done. Still nursing the broken heart Rachel caused years earlier, rancher Hunter McDermott figures he can be cordial for the brief time she’s in town—maybe they can even be friends. But how do you forge just a friendship with someone you’ve always pictured as your bride?
Counting on the Cowboy by Shannon Taylor Vannatter
Texas cowboy Brock McBride knows better than to fall for a city girl. She’ll leave and break his heart—just like his ex-fiancée did. But his job at Chasing Eden Dude Ranch requires working alongside Dallas wedding planner Devree Malone. And despite fierce resistance, he’s falling hard. Yet with Devree’s business back in the city, can he convince her she’s found her home…with him?
Can’t wait for the drawing or worried you won’t win? Get your copy now!
Counting on the Cowboy & Her Texas Cowboy Western Collection – ChristianBook
Counting on the Cowboy & Her Texas Cowboy Western Collection – Amazon
Interested in Jill’s other books?
Jill’s Books Harlequin Books – Jill Lynn
For those who want to grab Jill’s free novella: The Start of Us – Jill Lynn
Question for Readers: So, readers, what kind of cook are you? Do you follow the recipe, or do you get creative?
Come back April 17th for a recipe from Shannon Taylor Vannatter!
Thank you for having me!
Thanks for being here Jill. And for the recipe.
I like to be creative. Sounds like a great recipe to try! Thanx for the giveaway!!!!
I do a combination when its an unknown recipe, I substitute and guess. When its a tried and true, I usually try to stick to it am much as possible since I know we already like it!
I like to improvise when I cook. And I like to use recipes. But improvising is a lot more fun, when I find what sounded good to me, everyone else loves!❤️
Glad I’m not alone! 🙂
The first time I cook something I always use a recipe. Based on how my family eats the food I usually improvise or change ingredients accordingly. I like to tweak the recipe eventually though to make the food unique to me.
I’m a follow-the-recipe kind of cook. I don’t really like cooking very much. I have my few favorite recipes that I make over and over, but I don’t remember numbers very well, so even those I usually have to remind myself of the recipe. Although, my kids love box mac and cheese so much (no homemade for them!) that I have memorized those three ingredients. 😉
I have been getting slightly bolder in tweaking a recipe more to my taste. I had binged the Great British Baking Show on Netflix last fall, and I decided to try my hand at some holiday recipes. For the mincemeat pie recipe — which I’ve never even tasted before — I had to substitute a few ingredients that you can’t find here in the South. It turned out great! I was so astonished! 😀
Nice! Homemade mac and cheese sounds delightful! I haven’t made that in years. 🙂
I’m always changing something. My sister will ask for a recipe and say, tell me what you did different.
I will look at different recipes then add my own ingredients to it. I love to cook and bake.
I am a little of both depending on the food.
I’d love to be more creative when I cook but it usually doesn’t end well LOL So, I’m sticking to the recipes 😉 it’s safe
I am a recipe follower. I’ll occasionally throw a little something in extra–like mushrooms in a Beef Ragu recipe.
I am both😀. Sometimes I follow the recipe but most often use it as a guideline😀
I do both, depending on what I am cooking
I might start with a recipe and then I go from there and use what I have. I seldom measure. My girls ask me for recipes and I have to think to renember what I used the last time.
If it’s a new recipe, then I will try to follow “to a T” but most of my cooking is done from “a little of this, a lot of that”. I do, however, use recipes for many of the desserts that I make. Thanks for sharing your chicken tenderloin recipe, I don’t usually have coconut milk on hand but I will have to give it a try.