Chicken Tenders
Prepare crispy chicken tenders by coating seasoned chicken strips in a buttermilk batter and frying until golden brown.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into strips) | 800 | Grams |
| Buttermilk (for marinating) | 1 | Cup |
| All Purpose Flour (for coating) | 2 | Cups |
| Cornstarch (for extra crispiness) | 0.5 | Cup |
| Salt (for seasoning) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Paprika (for seasoning) | 1 | Tsp |
| Garlic Powder (for seasoning) | 1 | Tsp |
| Onion Powder (for seasoning) | 1 | Tsp |
| Eggs (beaten) | 2 | Count |
| Vegetable Oil (for frying) | 1 | Liter |
Instructions
- In a bowl, combine chicken strips with buttermilk and let marinate for at least 1 hour in the refrigerator.
- In another bowl, mix flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
- Remove chicken from buttermilk, allowing excess to drip off, and coat in the flour mixture.
- Dip the coated chicken strips into the beaten eggs, then coat again in the flour mixture.
- Heat vegetable oil in a deep fryer or large pot to 180 degrees Celsius.
- Fry chicken strips in batches for 6-8 minutes until golden brown and cooked through.
- Remove chicken tenders from oil and drain on paper towels before serving.
Prep
- Marinate chicken in buttermilk for at least 1 hour.
Kitchen equipment
Deep FryerThermometer