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Extra Crispy Fried Chicken Tenders (Water Dip Method)
Plat

Extra Crispy Fried Chicken Tenders (Water Dip Method)

40 minPour 4Nutri-Score D€€
par @saucceats34 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (boneless, cut into tenders)Viandes800 g
  • flour (seasoned)Épicerie250 g
  • saltÉpices8 g
  • black pepper (ground)Épices3 g
  • paprikaÉpices5 g
  • garlic powderÉpices5 g
  • cold water (in a bowl for dipping)Autres500 ml
  • buttermilk (for the comparison batch)Produits laitiers250 ml
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

749kcal

Glucides
48 g
Protéines
41 g
Lipides
44 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Friteuse
  • Pince de cuisine
  • Grille de refroidissement

pas à pas

Préparation

  1. Season the flour

    • Mix the flour with the salt, black pepper, paprika and garlic powder in a bowl.
    Étape 1

  2. First dredge

    • Coat each piece of chicken thoroughly in the seasoned flour, pressing so it sticks.
    • Shake off the excess.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  5. Buttermilk comparison batch (optional)

    • Dip a few pieces of chicken in the buttermilk, then dredge them in the seasoned flour.
    Étape 5

  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.
    Étape 6

  7. Serve

    • Serve the fried chicken hot and compare the water-dipped and buttermilk batches.
    Étape 7
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