One of the things I would like to share on this blog are some of my recipes... when I get around to it. However, my sister insisted I post this recent and tasty recipe I picked up from Candi. We're not sure what to call it. Originally, it was "Buffalo Chicken" but the hot sauce is Louisiana-style hot sauce, so there isn't much 'Buffalo' to it. Also, I've switched from using chicken to turkey breast instead. So what should I call it? Louisiana Turkey Fingers? Stripped Mardi Gras Turkey? I have no idea, but its so tasty, you'll like it. Remember, this recipe is adapted from Candi's recipe so all credit goes to her.

What you'll need:
8-10 ounces Louisiana hot sauce
15-20 ounces of chicken or turkey breast meat
2 tsp salt
1.5 cups flour
Cajun seasoning
(For the flour and Cajun seasoning, I used a brand of batter called "House Autry Chicken batter")
Frying pan with .25in of oil on the bottom, or if you've got the equipment, a fat fryer and oil.

Cut your chicken or turkey breast into 2-3 ounce strips(too big and the meat won't cook right). Soak the meat in salt water for 20 minutes, then drain and marinate the meat in the Louisiana hot sauce for 30 minutes, coating it. Mix your flour and seasoning and spread out on a plate. Begin heating your frying pan to medium heat. Once the meat is ready, remove each strip from the marinade and place it in the flour batter until it is coated evenly. Place each strip into the oil and cook until the meat strip is golden brown on each side. I've learned its about 3-5 minutes per side, but that can vary depending on the size and thickness of the piece of meat. It's good to have a meat thermometer handy too!

It really is delicious, hope you guys try it.