Spicy Fried Chicken Tenders #chicken #spicy #cooking
Spicy Fried Chicken Tenders
Ingredients (checklist):
- 1.3 lb / 600 g chicken breasts, cut into strips (one breast should contain about 5 to 6 strips)
- 3-4 cups / 750 ml - 1 liter of oil, for frying (see notes)
Marinade
- 1 cup / 250 ml buttermilk
- 1/4 cup / 60 ml h0t sauce (I use Frank's)
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Dry mix
- 1 3/4 cups / 225g plain flour
- 2 c. 1 tsp paprika
- 1.5 teaspoon cayenne pepper
- 1 teaspoon each: onion powder, garlic powder, baking powder, salt
Instructions:
- Mix your chicken with the marinade, cover and place in the refrigerator as long as you have time. Preferably overnight, absolute minimum 2 hours.
- Meanwhile, combine all of your dry mix. I find it easier in a small tray, but you can also use a bowl. One by one, coat your chicken strips in the dry mixture, making sure to cover each chicken specification. Press the mixture directly into the chicken so that it becomes pleasant and flaky. Place on a wire and repeat.
- Heat your oil to around 350f / 175c. To test without a thermometer, drop a small piece of dough in the oil, if it rises very slowly upwards, you should be ready to go. Medium heat for about 5-8 minutes should achieve this.
- Working in batches of 3-4, carefully place your strips in the oil. Separate them with tongs if they instantly stick together, then leave for 3-4 minutes until they start to turn golden. Turn it over and let it sit for a few more minutes until it is deep golden and visibly crisp. If your oil is too hot, just add more oil / lower the heat. If you are unsure about frying, test a strip first.
- Place on a wire rack with a tray or paper towel underneath. Enjoy with a dip!
