Garlic Buffalo Chicken Tenders

13 mins
Serves 1
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Directions

  1. 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.
  2. 2Add chicken breasts to the brine and refrigerate for at least an hour.
  3. 3Make the wet batter: In a bowl, mix 1/3 cup flour, 4 oz water, and 1 egg. Refrigerate for an hour.
  4. 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.
  5. 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.
  6. 6After 1 hour, remove the chicken from the brine, pat it dry with paper towels.
  7. 7Dredge the chicken in the plain flour, then the wet batter, and finally the seasoned flour.
  8. 8Fry the chicken twice: first for 5 minutes at 300F (149C), then for 2 minutes at 350F (177C).
  9. 9Brush the fried chicken with the garlic buffalo sauce.
  10. 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