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Honey Garlic Chicken Tenders
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Honey Garlic Chicken Tenders

1 godz. 15 minPorcje: 6Nutri-Score D€€
od @thegoldenbalance24 importyugotowano 0 razy
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Składniki

6 osób
  • chicken tendersMięso900 g
  • buttermilkNabiał960 ml
  • hot sauce (for the marinade)Spiżarnia60 ml
  • mustardSpiżarnia30 g
  • egg (for the marinade)Nabiał1 kawałek
  • paprika (for the marinade)Przyprawy8 g
  • chili powder (for the marinade)Przyprawy8 g
  • garlic powder (for the marinade)Przyprawy8 g
  • salt (to taste)Przyprawy5 g
  • black pepper (to taste)Przyprawy3 g
  • flour (for the dry batter)Produkty zbożowe720 g
  • corn starch (for the dry batter)Spiżarnia240 g
  • baking powder (for the dry batter)Spiżarnia4 g
  • paprika (for the dry batter)Przyprawy8 g
  • chili powder (for the dry batter)Przyprawy8 g
  • garlic powder (for the dry batter)Przyprawy8 g
  • salt (to taste, for the dry batter)Przyprawy5 g
  • black pepper (to taste, for the dry batter)Przyprawy3 g
  • egg (for the tempura batter)Nabiał2 kawałki
  • sparkling water (cold)Napoje600 ml
  • butter (for the sauce)Nabiał113 g
  • garlic (minced)Warzywa i owoce10 kawałki
  • jalapeño (minced)Warzywa i owoce1 kawałek
  • hot sauce (for the sauce)Spiżarnia240 ml
  • honeySpiżarnia60 ml
  • oil (for deep frying)Spiżarnia1,5 litry

na porcję

Wartości odżywcze

918kcal

Węglowodany
120 g
Białko
38 g
Tłuszcz
32 g
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Przybory

  • Miska ×3
  • Trzepaczka
  • Frytkownica
  • Szczypce kuchenne
  • Rondel
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Marinate the chicken

    • Add the chicken tenders to the marinade and coat well.
    • Cover and refrigerate until you lose patience.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Fry the tenders

    • Heat the oil to 180 °C.
    • Fry the tenders until golden brown and cooked through.
    • Drain on a rack.
    Krok 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.
    Krok 7

  8. Coat and serve

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