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Crispy Buttermilk Chicken Tenders
Plato principal

Crispy Buttermilk Chicken Tenders

5 hPara 4Nutri-Score D€€
de @thegrubworkskitchen3 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken tenders (trimmed, patted dry)Carne600 g
  • buttermilk (for the marinade)Lácteos400 ml
  • garlic powder (for the buttermilk marinade)Especias1 pieza
  • onion powder (for the buttermilk marinade)Especias1 pieza
  • smoked paprika (for the buttermilk marinade)Especias1 pieza
  • cayenne pepper (for the buttermilk marinade)Especias1 pieza
  • egg (added to the buttermilk)Lácteos1 pieza
  • ice cold water (added to the buttermilk)Otro100 ml
  • plain flour (for the first coating)Despensa150 g
  • seasoned flour (flour mixed with salt, pepper, brown sugar, cumin and baking powder)Despensa250 g
  • brown sugar (in the seasoned flour)Despensa15 g
  • cumin (in the seasoned flour)Especias5 g
  • baking powder (in the seasoned flour)Despensa8 g
  • salt (in the seasoned flour)Especias10 g
  • black pepper (in the seasoned flour)Especias5 g
  • frying oil (for deep frying)Despensa1,5 litros

por ración

Nutrición

543kcal

Carbohidratos
53 g
Proteínas
33 g
Grasas
23 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Olla
  • Termómetro de cocina
  • Pinzas de cocina
  • Espumadera
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Make the seasoned flour

    • Combine the flour with salt, black pepper, brown sugar, cumin and baking powder.
    • Whisk well so the seasoning is evenly distributed.
    Paso 1

  2. Season the buttermilk and marinate the chicken

    • Season the buttermilk with garlic powder, onion powder, smoked paprika and cayenne pepper.
    • Add the chicken tenders and coat well.
    • Cover and marinate in the fridge so the buttermilk tenderises the chicken.
    Paso 2

  3. Prepare the wet mixture

    • Pat the excess moisture off the chicken tenders.
    • Add the ice cold water and the egg to the buttermilk and mix.
    Paso 3

  4. Coat the chicken tenders

    • Coat each tender in the plain flour.
    • Dip into the wet buttermilk mixture.
    • Press into the seasoned flour, tossing side to side to build a craggy texture.
    Paso 4

  5. First fry

    • Fry the tenders in oil at 145 °C.
    • Cook until lightly set and cooked through.
    Paso 5

  6. Second fry until crispy

    • Crank up the oil to 180 °C.
    • Fry the tenders again until deeply golden and crispy.
    • Drain on a rack and serve.
    Paso 6
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