re: Has anyone here tried the fried chicken gumbo?

I've made it more times than I can count. It's how I make my chicken gumbo most of the time unless I decide to use smoked chicken, but as Otis says, you remove the skin before flouring and frying. Then, you use the frying oil to make the roux. Those are the keys to the flavor. It's fantastic and it's easy. Saying you don't have time for it is pretty much saying you don't want to go to the trouble. Flouring some skinless chicken and putting it in oil for a bit doesn't take that much time unless you're making a very large amount, which is what I do. I just fry it all the day before. Cut it up while the oven roux is going.

You could buy fried skinless tenders and simmer it in your gumbo, but the flavor won't be the same since you didn't make the roux with the frying oil. You need fried chicken without a heavy batter, though. Otherwise, the coating won't dissolve well to flavor the gumbo and any uncooked thick batter will be awful floating around in your gumbo.