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Honey Garlic Chicken Tenders
Hoofdgerecht

Honey Garlic Chicken Tenders

1 u 15 minVoor 6Nutri-Score D€€
van @thegoldenbalance24 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken tendersVlees900 g
  • buttermilkZuivel960 ml
  • hot sauce (for the marinade)Voorraadkast60 ml
  • mustardVoorraadkast30 g
  • egg (for the marinade)Zuivel1 stuk
  • paprika (for the marinade)Kruiden en specerijen8 g
  • chili powder (for the marinade)Kruiden en specerijen8 g
  • garlic powder (for the marinade)Kruiden en specerijen8 g
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen3 g
  • flour (for the dry batter)Granen720 g
  • corn starch (for the dry batter)Voorraadkast240 g
  • baking powder (for the dry batter)Voorraadkast4 g
  • paprika (for the dry batter)Kruiden en specerijen8 g
  • chili powder (for the dry batter)Kruiden en specerijen8 g
  • garlic powder (for the dry batter)Kruiden en specerijen8 g
  • salt (to taste, for the dry batter)Kruiden en specerijen5 g
  • black pepper (to taste, for the dry batter)Kruiden en specerijen3 g
  • egg (for the tempura batter)Zuivel2 stukken
  • sparkling water (cold)Dranken600 ml
  • butter (for the sauce)Zuivel113 g
  • garlic (minced)Groente en fruit10 stukken
  • jalapeño (minced)Groente en fruit1 stuk
  • hot sauce (for the sauce)Voorraadkast240 ml
  • honeyVoorraadkast60 ml
  • oil (for deep frying)Voorraadkast1,5 liter

per portie

Voedingswaarden

918kcal

Koolhydraten
120 g
Eiwitten
38 g
Vetten
32 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×3
  • Garde
  • Frituurpan
  • Keukentang
  • Steelpan
  • Keukenthermometer

stap voor stap

Bereiding

  1. Make the marinade

    • In a bowl, combine the buttermilk, hot sauce, mustard and egg.
    • Season generously with paprika, chili powder, garlic powder, salt and pepper.
    • Whisk until well combined.
    Stap 1

  2. Marinate the chicken

    • Add the chicken tenders to the marinade and coat well.
    • Cover and refrigerate until you lose patience.
    Stap 2

  3. Make the dry batter

    • In a large bowl, combine the flour, corn starch and baking powder.
    • Season with the same spices: paprika, chili powder, garlic powder, salt and pepper.
    • Mix well.
    Stap 3

  4. Make the tempura batter

    • Transfer a fourth of the dry mixture into another bowl.
    • Crack in the eggs and gently whisk in the cold sparkling water.
    • Whisk to a super loose pancake batter consistency.
    Stap 4

  5. Coat the tenders

    • Press each buttermilk-marinated tender into the dry batter.
    • Dip it into the tempura batter, letting the excess drip off.
    • Return it to the dry batter: wet, dry, wet, dry.
    Stap 5

  6. Fry the tenders

    • Heat the oil to 180 °C.
    • Fry the tenders until golden brown and cooked through.
    • Drain on a rack.
    Stap 6

  7. Make the honey garlic sauce

    • Melt the butter in a saucepan.
    • Add the minced garlic and jalapeño and cook out the raw garlic.
    • Kill the heat, then add the hot sauce and honey and stir to balance.
    Stap 7

  8. Coat and serve

    • Toss the tenders in the sauce until fully coated.
    • Serve with spicy ranch for dipping.
    Stap 8
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