Lovely Spicy Fried Chicken Tenders


Spicy Fried Chicken Tenders Inspirational Spicy Brown Sugar Glazed Fried Chicken Strips











Ingredients










  • 1.3lb / 600g Chicken Breasts, sliced into strips (one breast
    should get around 5-6 strips)

  • 3-4 cups / 750ml – 1 litre Oil, for deep frying (see notes)













Marinade






  • 1 cup / 250ml Buttermilk

  • 1/4 cup / 60ml Hot Sauce (I use Frank’s)

  • 1/2 tsp Salt

  • 1/2 tsp White Pepper





















Dry Mix






  • 1 3/4 cups / 225g Plain Flour

  • 2 tsp Paprika

  • 1.5 tsp Cayenne Pepper

  • 1 tsp each: Onion Powder, Garlic Powder, Baking Powder, Salt





















Instructions










  1. Combine your chicken with the marinade, cover and place in
    the fridge for as long as you have time for. Preferably overnight, absolute
    minimum 2 hours.

  2. Meanwhile, combine all of your dry mix. I find this easiest
    in a small tray, but you could also use a bowl. One by one, coat your chicken
    strips in the dry mix, making sure you cover every spec of chicken. Press the
    mix right into the chicken so it goes nice and flaky. Place on a wire wrack and
    repeat.

  3. Heat up your oil to around 350f/175c. To test without a thermometer,
    drop a tiny piece of batter in the oil, if it very slowly rises to the top, you
    should be good to go. A medium heat for around 5-8 minutes should obtain this.

  4. Working in batches of 3-4, carefully place your strips into
    the oil. Separate them with tongs if the instantly stick together, then leaves
    for 3-4mins until they start turning golden. Flip over and leave for another
    few minutes until deep golden and visibly crispy. If your oil is too hot simply
    pour in more oil/turn down heat. If you’re not confident with deep frying then
    test one strip first.

  5. Place on a wire rack with a tray or paper towel underneath.
    Enjoy with a dip!




















This article and recipe adapted from this site







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