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Crispy Buttermilk Chicken Tenders
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Crispy Buttermilk Chicken Tenders

5 hPour 4Nutri-Score D€€
par @thegrubworkskitchen3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken tenders (trimmed, patted dry)Viandes600 g
  • buttermilk (for the marinade)Produits laitiers400 ml
  • garlic powder (for the buttermilk marinade)Épices1 morceau
  • onion powder (for the buttermilk marinade)Épices1 morceau
  • smoked paprika (for the buttermilk marinade)Épices1 morceau
  • cayenne pepper (for the buttermilk marinade)Épices1 morceau
  • egg (added to the buttermilk)Produits laitiers1 morceau
  • ice cold water (added to the buttermilk)Autres100 ml
  • plain flour (for the first coating)Épicerie150 g
  • seasoned flour (flour mixed with salt, pepper, brown sugar, cumin and baking powder)Épicerie250 g
  • brown sugar (in the seasoned flour)Épicerie15 g
  • cumin (in the seasoned flour)Épices5 g
  • baking powder (in the seasoned flour)Épicerie8 g
  • salt (in the seasoned flour)Épices10 g
  • black pepper (in the seasoned flour)Épices5 g
  • frying oil (for deep frying)Épicerie1,5 litres

par portion

Nutrition

543kcal

Glucides
53 g
Protéines
33 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Marmite
  • Thermomètre de cuisine
  • Pince de cuisine
  • Écumoire
  • Grille de refroidissement

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. First fry

    • Fry the tenders in oil at 145 °C.
    • Cook until lightly set and cooked through.
    Étape 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.
    Étape 6
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