SPICY CRIPSY CHICKEN TENDERS Apr 15 Written By Eleanor Debel https://www.youtube.com/shorts/rgn71YaTWnU PrintSPICY CRIPSY CHICKEN TENDERS Yield 4Prep time10 MinCook time10 MinInactive time4 HourTotal time4 H & 20 M Ingredients Chicken Marinade: 1 cup buttermilk ¼ cup hot sauce ½ tsp onion powder ½ tsp chipotle chili powder ¼ tsp paprika ½ tsp garlic powder ¼ tsp dried oregano 1 tsp kosher salt 1 tsp black pepper 2 lbs chicken tenders 1 ½ cups flour ½ cup cornstarch 1 tsp baking powder ½ tsp onion powder ½ tsp chipotle chili powder ¼ tsp paprika ½ tsp garlic powder ¼ tsp dried oregano ½ tsp black pepper ½ tsp kosher salt Oil for frying InstructionsIn a large bowl whisk together the buttermilk, hot sauce, onion powder, chipotle chili powder, paprika, garlic powder, oregano, salt and pepper. Once everything is combined add the chicken tenders to the buttermilk marinade and refrigerate for at least 4 hours and preferably overnight. Heat a large skillet or dutch oven with about 2-3 inches of oil to 350 F Remove the chicken from the fridge after marinating and set aside. In a large bowl whisk together the flour, cornstarch, baking powder and all the spices. Prepare two sheet trays lined with aluminum foil and a wire rack. Dredge the marinated tenders into the dry flour mixture, pressing the coating into the chicken to stick. Drop the tenders back into the buttermilk and then once more into the flour. Fry the tenders in the hot oil for 5 minutes until light golden brown. Work in batches so you don’t overcrowd the pan. Let the tenders rest for 2-3 minutes then fry once more for 2-3 minutes in the 350 F until extra crispy and golden brown. Remove to a wire rack and immediately season with your favorite seasoning salt or blend. Serve with your favorite dipping sauce and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfried Eleanor Debel
SPICY CRIPSY CHICKEN TENDERS Apr 15 Written By Eleanor Debel https://www.youtube.com/shorts/rgn71YaTWnU PrintSPICY CRIPSY CHICKEN TENDERS Yield 4Prep time10 MinCook time10 MinInactive time4 HourTotal time4 H & 20 M Ingredients Chicken Marinade: 1 cup buttermilk ¼ cup hot sauce ½ tsp onion powder ½ tsp chipotle chili powder ¼ tsp paprika ½ tsp garlic powder ¼ tsp dried oregano 1 tsp kosher salt 1 tsp black pepper 2 lbs chicken tenders 1 ½ cups flour ½ cup cornstarch 1 tsp baking powder ½ tsp onion powder ½ tsp chipotle chili powder ¼ tsp paprika ½ tsp garlic powder ¼ tsp dried oregano ½ tsp black pepper ½ tsp kosher salt Oil for frying InstructionsIn a large bowl whisk together the buttermilk, hot sauce, onion powder, chipotle chili powder, paprika, garlic powder, oregano, salt and pepper. Once everything is combined add the chicken tenders to the buttermilk marinade and refrigerate for at least 4 hours and preferably overnight. Heat a large skillet or dutch oven with about 2-3 inches of oil to 350 F Remove the chicken from the fridge after marinating and set aside. In a large bowl whisk together the flour, cornstarch, baking powder and all the spices. Prepare two sheet trays lined with aluminum foil and a wire rack. Dredge the marinated tenders into the dry flour mixture, pressing the coating into the chicken to stick. Drop the tenders back into the buttermilk and then once more into the flour. Fry the tenders in the hot oil for 5 minutes until light golden brown. Work in batches so you don’t overcrowd the pan. Let the tenders rest for 2-3 minutes then fry once more for 2-3 minutes in the 350 F until extra crispy and golden brown. Remove to a wire rack and immediately season with your favorite seasoning salt or blend. Serve with your favorite dipping sauce and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfried Eleanor Debel
