Directions

• Flaky Buttermilk Biscuits:
• Preheat the oven to 400°F.
• In a medium bowl, whisk together the flour, baking powder, and salt.  Use a pastry blender or your fingers to cut the shortening and 4 tbsp butter into the flour, until the mixture is coarse and pebbly.  Using a fork, work in the buttermilk.  Turn out the dough onto a lightly floured work surface.  Gently knead the dough and pat into a rectangle about 1-inch thick.
• Lightly dust the surface of the dough with flour.  The dough should feel tacky, slightly wet and sticky to the touch, not dry.
• Using your hands or a pastry scraper, fold the dough in half, then gently roll out into a 1-inch-thick rectangle again.  Repeat this process twice, using a light hand with the rolling pin.  Use a sharp knife to cut the dough into 8 – 10 equal squares or circles, as you prefer.
• Place the biscuits on an uncreased baking sheet and bake for 25 – 30 minutes, until golden brown.  The last 2 minutes of baking, brush (or drizzle) the tops of the biscuits with the melted butter.
• Crawfish Étouffée:
• In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. Season the mixture with cayenne and add the crawfish tail meat stirring to combine.
• Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing stirring until it begins to thicken. Add more stock until you get a stew-like thickness.
• Season to taste with salt, pepper, and hot sauce. Garnish with chopped parsley and green onion tops.
• Fried Chicken Tenders:
• To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
• To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
• Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
• To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
• Assembly:
• Slice buttermilk biscuits in half and place on a plate. Place a chicken tender on top of the boudin patty. Top with crawfish étouffée