Plat
Wingstop Chicken Tenders
45 minPour 4Nutri-Score D€€
D
45 min
45 minWingstop Chicken Tenders
recette de
Catherine | Food & lifestyle
@catherineebika
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken tendersViandes500 g
salt (for the marinade)Épices500 milligrammes
garlic powder (for the marinade)Épices1 g
onion powder (for the marinade)Épices1 g
plain flourCéréales150 g
potato starchÉpicerie200 g- baking powderÉpicerie4 g
- garlic powder (for the seasoned flour)Épices14 g
- onion powder (for the seasoned flour)Épices14 g
paprikaÉpices2 g
pepperÉpices1 g- chicken bouillonÉpicerie12 g
- salt (for the seasoned flour)Épices3 g
egg (whisked)Produits laitiers1 morceau
cold waterBoissons100 ml- oil (for deep or shallow frying)Épicerie1 litre
par portion
Nutrition
555kcal
- Glucides
- 75 g
- Protéines
- 30 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Saladier ×3
Fouet
Grille de refroidissement
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Marinate the chicken
- Season the chicken tenders with the salt, pepper, garlic powder and onion powder.
- Mix well so the tenders are evenly coated.
- Étape 2
Make the seasoned flour
- In a bowl, mix the plain flour, potato starch, baking powder, garlic powder, onion powder, paprika, pepper, chicken bouillon and salt.
- Étape 3
Make the wet batter
- In a separate bowl, combine the cold water, whisked egg and some of the seasoned flour.
- Whisk to form a thick wet batter.
- Étape 4
Coat the tenders
- Dip each tender into the seasoned flour, then into the wet batter, then back into the seasoned flour.
- Press with the palm of your hand so the tenders are fully coated.
- Place the tenders on a wire rack.
- Étape 5
Fry the tenders
- Deep fry or shallow fry at 175 °C until crispy and cooked through.
- Étape 6
Sauce and serve
- Add sauce to the tenders while they are still hot.