Plato principal
Extra Crispy Fried Chicken Tenders (Water Dip Method)
40 minPara 4Nutri-Score D€€
D
40 min
40 minExtra Crispy Fried Chicken Tenders (Water Dip Method)
lo que necesita
Ingredientes
chicken thighs (boneless, cut into tenders)Carne800 g
flour (seasoned)Despensa250 g
saltEspecias8 g
black pepper (ground)Especias3 g
paprikaEspecias5 g
garlic powderEspecias5 g
cold water (in a bowl for dipping)Otro500 ml
buttermilk (for the comparison batch)Lácteos250 ml
frying oil (for deep frying)Despensa1 litro
por ración
Nutrición
749kcal
- Carbohidratos
- 48 g
- Proteínas
- 41 g
- Grasas
- 44 g
lo que usará
Utensilios
Bol ×3
Freidora
Pinzas de cocina- Rejilla de enfriamiento
paso a paso
Preparación
- Paso 1
Season the flour
- Mix the flour with the salt, black pepper, paprika and garlic powder in a bowl.
- Paso 2
First dredge
- Coat each piece of chicken thoroughly in the seasoned flour, pressing so it sticks.
- Shake off the excess.
- Paso 3
Dip in cold water
- Dunk the floured chicken in the cold water for exactly 20 seconds.
- Lift it out: a thin sticky layer of batter should remain on the chicken.
- Paso 4
Second dredge
- Dredge the chicken again in the seasoned flour so the sticky layer grabs a final coat.
- Press the flour on well and shake off the excess.
- Paso 5
Buttermilk comparison batch (optional)
- Dip a few pieces of chicken in the buttermilk, then dredge them in the seasoned flour.
- Paso 6
Fry the chicken
- Heat the frying oil to 175 °C.
- Fry the chicken in batches until deep golden and crispy, turning once.
- Drain on a cooling rack.
- Paso 7
Serve
- Serve the fried chicken hot and compare the water-dipped and buttermilk batches.
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