 This is my flour, it has garlic powder, onion powder, paprika, and I would say about one tablespoon of Cajun seasoning, or the Creole seasoning, because that stuff could be a little bit salty, okay? I'm going to take my Ecuador exhibit A. This has been marinating for about two hours. I'm going to dip my buttermilk chicken into my flour, set it aside until my oil is ready in my cast iron skillet. Here are my finished buttermilk chicken tender. I ended up making a dipping sauce using mustard, honey, and hot sauce. It was so good. So, y'all, these were so crunchy. It was so delicious. I hope you guys enjoyed this video. Take care. Bye.