Garlic Buffalo Chicken Tenders
Directions
- 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.
- 2Add chicken breast to the brine and refrigerate for at least 1 hour.
- 3Make the wet batter: mix 1/3 cup flour, 4 oz water, and 1 egg. Refrigerate for 1 hour.
- 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.
- 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.
- 6After 1 hour, take the chicken out of the brine, pat it dry with paper towels.
- 7Dredge the chicken in plain flour, then in the wet batter, and finally in the seasoned flour.
- 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.
- 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 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
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