Garlic Buffalo Chicken Tenders
Directions
- 1Make the brine for chicken: mix 2 cups water, 1 Tbsp kosher salt, 1 Tbsp black pepper, 1/2 tsp Chinese 5 spice, 1/2 tsp ginger powder, 1/2 tsp mustard powder, 1/2 tsp white pepper, 1 tsp sugar.
- 2Add chicken breasts to the brine and refrigerate for at least an hour.
- 3Make the wet batter: In a bowl, mix 1/3 cup flour, 4 oz water, and 1 egg. Refrigerate for an hour.
- 4Make the seasoned flour: In a bowl, mix 2 cups all purpose flour, 2 Tbsp chicken seasoning, 1 tsp Chinese 5 spice, 1 tsp paprika, 1 tsp black pepper, 1/2 tsp ginger powder, 1/2 tsp mustard powder, 1/2 tsp white pepper.
- 5Make the garlic buffalo sauce: In a pan, melt 1/2 cup butter, add 55 g minced garlic and cook for 3–5 min on the lowest setting. Add 1/2 cup cayenne pepper sauce (Frank's Hot Sauce), 1 Tbsp buttermilk, 1 tsp Worcestershire sauce, and a dash of hot sauce.
- 6After 1 hour, remove the chicken from the brine, pat it dry with paper towels.
- 7Dredge the chicken in the plain flour, then the wet batter, and finally the seasoned flour.
- 8Fry the chicken twice: first for 5 minutes at 300F (149C), then for 2 minutes at 350F (177C).
- 9Brush the fried chicken with the garlic buffalo sauce.
- 10Serve with homemade ranch.
Ingredients
- 2 cups water
- 1 Tbsp kosher salt
- 1 Tbsp black pepper
- 0.5 tsp Chinese 5 spice
- 0.5 tsp ginger powder
- 0.5 tsp mustard powder
- 0.5 tsp white pepper
- 1 tsp sugar
- 0.33 cup flour
- 4 oz water
- 1 egg
- 2 cups all purpose flour
- 2 Tbsp chicken seasoning
- 1 tsp Chinese 5 spice
- 1 tsp paprika
- 1 tsp black pepper
- 0.5 tsp ginger powder
- 0.5 tsp mustard powder
- 0.5 tsp white pepper
- 0.5 cup butter
- 0.5 cup cayenne pepper sauce
- 55 g minced garlic
- 1 Tbsp buttermilk
- 1 tsp Worcestershire sauce
- 1 dash hot sauce
Equipment
bowlwhiskfridgefrying basketpaper towelspanspatulabrush
Tips
- Put the chicken in the fridge for at least an hour
- Put the wet batter in the fridge for an hour
- Cook the garlic on low heat to extract the flavour without burning it
- Fry the chicken twice: 1st fry at 300F (149C) for 5 min; 2nd fry at 350F (177C) for 2 min
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