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Wingstop Chicken Tenders
45 Min.Für 4Nutri-Score D€€
D
45 Min.
45 Min.Wingstop Chicken Tenders
rezept von
Catherine | Food & lifestyle
@catherineebika
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
chicken tendersFleisch500 g
salt (for the marinade)Gewürze500 mg
garlic powder (for the marinade)Gewürze1 g
onion powder (for the marinade)Gewürze1 g
plain flourGetreide150 g
potato starchVorräte200 g- baking powderVorräte4 g
- garlic powder (for the seasoned flour)Gewürze14 g
- onion powder (for the seasoned flour)Gewürze14 g
paprikaGewürze2 g
pepperGewürze1 g- chicken bouillonVorräte12 g
- salt (for the seasoned flour)Gewürze3 g
egg (whisked)Milchprodukte1 Stück
cold waterGetränke100 ml- oil (for deep or shallow frying)Vorräte1 Liter
pro Portion
Nährwerte
555kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 30 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Rührschüssel ×3
Schneebesen
Kuchengitter
Bratpfanne
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- Season the chicken tenders with the salt, pepper, garlic powder and onion powder.
- Mix well so the tenders are evenly coated.
- Schritt 2
Make the seasoned flour
- In a bowl, mix the plain flour, potato starch, baking powder, garlic powder, onion powder, paprika, pepper, chicken bouillon and salt.
- Schritt 3
Make the wet batter
- In a separate bowl, combine the cold water, whisked egg and some of the seasoned flour.
- Whisk to form a thick wet batter.
- Schritt 4
Coat the tenders
- Dip each tender into the seasoned flour, then into the wet batter, then back into the seasoned flour.
- Press with the palm of your hand so the tenders are fully coated.
- Place the tenders on a wire rack.
- Schritt 5
Fry the tenders
- Deep fry or shallow fry at 175 °C until crispy and cooked through.
- Schritt 6
Sauce and serve
- Add sauce to the tenders while they are still hot.