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Extra Crispy Fried Chicken Tenders (Water Dip Method)
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Extra Crispy Fried Chicken Tenders (Water Dip Method)

40 minPorcje: 4Nutri-Score D€€
od @saucceats34 importyugotowano 0 razy
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Składniki

4 osoby
  • chicken thighs (boneless, cut into tenders)Mięso800 g
  • flour (seasoned)Spiżarnia250 g
  • saltPrzyprawy8 g
  • black pepper (ground)Przyprawy3 g
  • paprikaPrzyprawy5 g
  • garlic powderPrzyprawy5 g
  • cold water (in a bowl for dipping)Inne500 ml
  • buttermilk (for the comparison batch)Nabiał250 ml
  • frying oil (for deep frying)Spiżarnia1 litr

na porcję

Wartości odżywcze

749kcal

Węglowodany
48 g
Białko
41 g
Tłuszcz
44 g
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Przybory

  • Miska ×3
  • Frytkownica
  • Szczypce kuchenne
  • Kratka do studzenia

krok po kroku

Przygotowanie

  1. Season the flour

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

  2. First dredge

    • Coat each piece of chicken thoroughly in the seasoned flour, pressing so it sticks.
    • Shake off the excess.
    Krok 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.
    Krok 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.
    Krok 4

  5. Buttermilk comparison batch (optional)

    • Dip a few pieces of chicken in the buttermilk, then dredge them in the seasoned flour.
    Krok 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.
    Krok 6

  7. Serve

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