Essence Chicken Tenders

3 Qts Peanut Oil

10 pounds chicken tenders

2-4 cups cornstarch

4-8 Tbls Essence, recipe follows

1 Tbls salt

Essence:

by Emeril Lagasse and Jessie Tirsch

2 1/2 Tbls paprika

2 Tbls salt

2 Tbls garlic powder

1 Tbls black pepper

1 Tbls onion powder

1 Tbls cayenne pepper

1 Tbls dried leaf oregano

1 Tbls dried thyme

Combine thoroughly and store in an airtight container. Yield: 2/3 cup

To make the tenders:

Heat oil in a large deep pan to 375 F.

In a large ziplock bag combine 2 cups of cornstarch with 4 Tbls Essence, mix well. Rinse chicken tenders and pat dry, then shake a few at a time in the cornstarch mixture. Shake off most of the cornstarch and drop tenders a few at a time into the oil. Fry until golden brown, about 4-6 minutes, and then place on a paper towel lined pan. Sprinkle with salt and keep warm while frying the remaining tenders.

These are good as they are, or finish with the Orange Glaze recipe posted seperately here.