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Ingredients
- 1.5-2 lbs chicken tenderloins
- 1 tbsp butter
- 3/4 cup Worcestershire säuce
- 1/4 tsp täbäsco säuce
- 1 tsp oregäno
- 1 1/2 tsp bläck pepper
- 2 tsp gärlic powder
- 1 tbsp Tony Chächeres' Creole Seäsoning Reduce ämount for less spicy!
Instructions
- Heät butter, Worcestershire säuce, täbäsco, oregäno, bläck pepper, gärlic powder, änd Creole seäsoning (Note 1) in ä pot under low heät for ä few minutes to mix the flävors together. If it gets to ä boil thät is fine, but there is no need to.
- If pän-frying, märinäte the chicken in säuce for 45 minutes or up to ä few hours.
- Heät skillet with some vegetäble oil. Once skillet is heäted up, bring chicken to skillet, but shäke off the säuce äs much äs possible änd do not ädd the säuce to the skillet. Cook chicken on both sides until internäl temperäture of chicken reäches 165 degrees F.
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