Garlic Buffalo Chicken Tenders

123 mins
Serves 1
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Directions

  1. 1Make the brine for the chicken: mix 2 cups of 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, and 1 tsp sugar.
  2. 2Add chicken breast to the brine and refrigerate for at least 1 hour.
  3. 3Make the wet batter: mix 1/3 cup flour, 4 oz water, and 1 egg. Refrigerate for 1 hour.
  4. 4Make the seasoned flour: 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, and 1/2 tsp white pepper.
  5. 5Make the garlic buffalo sauce: melt 1/2 cup butter in a pan, add 55g minced garlic, and cook on lowest setting for 3-5 minutes. Add 1/2 cup cayenne pepper sauce (or Frank's Hot Sauce), 1 tbsp buttermilk, and 1 tsp Worcestershire sauce.
  6. 6After 1 hour, take the chicken out of the brine, pat it dry with paper towels.
  7. 7Dredge the chicken in plain flour, then in the wet batter, and finally in the seasoned flour.
  8. 8Fry the chicken twice: 1st fry at 300°F (149°C) for 5 minutes, then 2nd fry at 350°F (177°C) for 2 minutes.
  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 dab hot sauce

Equipment

bowlwhiskfridgefrying pandeep fryerpaper towelsbrush

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 in low heat to extract the flavor without burning it
  • Fry the chicken twice: 1st time at 300F (149C) for 5 min; 2nd time at 350F (177C) for 2 min