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Garlic Parmesan Chicken Tenders
Plat

Garlic Parmesan Chicken Tenders

45 minPour 4Nutri-Score D€€
par @erin.lim73 imports0 fois cuisinée
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ce qu’il vous faut

Ingrédients

4 personnes
  • chicken tenders (trimmed)Viandes600 g
  • salt (for the chicken seasoning)Épices500 milligrammes
  • garlic powder (for the chicken seasoning)Épices1 g
  • onion powder (for the chicken seasoning)Épices1 g
  • smoked paprika (for the chicken seasoning)Épices500 milligrammes
  • cayenne pepper (for the chicken seasoning)Épices1 g
  • pepper (for the chicken seasoning)Épices500 milligrammes
  • all purpose flour (for the seasoned flour)Épicerie200 g
  • cornstarch (for the seasoned flour)Épicerie100 g
  • baking powder (for the seasoned flour)Épicerie4 g
  • garlic powder (for the seasoned flour)Épices16 g
  • onion powder (for the seasoned flour)Épices14 g
  • smoked paprika (for the seasoned flour)Épices5 g
  • cayenne pepper (for the seasoned flour)Épices4 g
  • salt (for the seasoned flour)Épices3 g
  • egg (for the wet batter)Produits laitiers1 morceau
  • water (for the wet batter)Autres50 ml
  • butter (for the garlic parmesan sauce)Produits laitiers70 g
  • chicken bouillon powder (for the sauce)Épicerie1 g
  • smoked paprika (for the sauce)Épices500 milligrammes
  • salt (for the sauce)Épices1,5 g
  • garlic powder (for the sauce)Épices3 g
  • garlic (minced)Fruits et légumes10 morceaux
  • parmesan cheese (grated)Produits laitiers25 g
  • parsley (finely chopped)Fruits et légumes4 g
  • frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

596kcal

Glucides
54 g
Protéines
36 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

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

pas à pas

Préparation

  1. Season the chicken

    • Pat the chicken tenders dry.
    • Mix the salt, garlic powder, onion powder, smoked paprika, cayenne pepper and pepper, then coat the tenders evenly.
    • Let them sit while you prepare the coating.
    Étape 1

  2. Make the seasoned flour

    • Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper and salt in a bowl.
    Étape 2

  3. Make the wet batter

    • Whisk the egg with the water in a bowl.
    • Whisk in some of the seasoned flour until the batter coats a spoon without being too thick or too runny.
    Étape 3

  4. Coat the tenders

    • Dip each seasoned tender into the wet batter, letting the excess drip off.
    • Press it firmly into the seasoned flour so the coating sticks all over.
    • Set the coated tenders on a rack while the oil heats.
    Étape 4

  5. Fry the tenders

    • Heat the frying oil to 175 °C.
    • Fry the tenders in batches until deep golden and cooked through, turning once.
    • Drain on a cooling rack.
    Étape 5

  6. Make the garlic parmesan sauce

    • Melt the butter in a saucepan over medium-low heat.
    • Add the minced garlic and cook until fragrant, without browning.
    • Stir in the chicken bouillon powder, smoked paprika, salt and garlic powder.
    • Take off the heat and stir in the parmesan and parsley.
    Étape 6

  7. Toss and serve

    • Toss the hot tenders in the garlic parmesan sauce until well coated.
    • Serve immediately with extra parmesan and parsley.
    Étape 7
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