One hot and golden afternoon called for another hot and golden beauty: these delicious tenders you see right here! They are beaaaaaautifully crisp and irresistibly tender inside. Unlike so many other versions we know we've all come across, these are not bland at all and are packed with lots and lots of flavor owing to some great spices. All that paired with the most delectable sauce on the side! Now we're talking!
CRISPY CHICKEN TENDERS
Serves: 4 (generously)
1.Buttermilk (as required)
2.Salt to taste
3.Cajun powder - 1 tbsp for the marinade + 3 tbsp for the coating
4. Onion powder -1 tbsp for the marinade + 3 tbsp for the coating
5.Garlic Powder + Garlic and Herb Seasoning -1 tbsp for the marinade + 3 tbsp for the coating
6. White pepper powder - 1/2 tbsp for the marinade + 2 tbsp for the coating
7.Panko breadcrumbs (YES! You need to use Panko!) (1.5 - 2 cups)
8.Hot paprika -1 tsp for the marinade + 1 tbsp for the coating
9.Cayenne pepper powder/chili powder- as hot you'd want to make it (You can also sub red chili sauce if you can tackle the heat)
10.Sugar - 1 tbsp for the coating
10.500 g (a pound) of chicken fillet slit diagonally into thin strips
11. Oil to deep fry
Ingredients(for the sauce)
-2 tbsp regular mayo + 2 tbsp chili mayo ( I used Heinz)
-1 tbsp regular mustard
-1 tsp honey
-1 tsp garlic powder
-1/4 tsp bbq sauce (optional)
A dash of lemon juice + a sprinkle of parsley flakes
1.Make sure your strips are cut evenly so that the cooking is uniform throughout. Marinate them in just enough buttermilk to soak the chicken. Add in all the spices (in the quantities specified for the marination) to the buttermilk and refrigerate for 3 hours to get the chicken beautifully tender.
2.In a ziplock bag, add the breadcrumbs and all the spices again and the sugar (according to the quantities specified for the coating) and shake thoroughly. Set the pan of medium-low heat and test if the oil is hot enough to fry in by sprinkling a bit of the coating mix in the oil and if it fizzes, we're good to go.
3.Place the marinated chicken (in batches) in the ziplock bag and shake till just coated. Individually place them in the oil and don't overcrowd even if tempted (because that is a sure way to make the coating separate and we don't want that happening, right?)
4.Fry evenly on both sides until golden brown. Garnish with a little drizzle of lemon juice and parsley flakes. Dish out on a pretty paper napkin and serve immediately with the sauce.
You NEED to try this. Let me know in the comments if you do. And don't forget to pin to let other people have a chance to relish too!
Too often, recipes call for flavoring only the coating with spcies but really just season with salt and pepper the actual chicken while marinating in buttermilk or brining. That's fine but if you want a bomb of a flavor, you do not do this. Repeat with me : We don't just season with salt and pepper.
PS: (You can also use dressing like Ranch or French. But do, do, please try out the sauce I put up right here for you. It's a winner, I promise.)
I haven't tried baking these as an alternative to deep frying but if you give it a try, I'm sure they'll turn out just as delicious.
Have a brilliant week ahead. xo
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