Crispy Tenders

Serves 4
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Directions

  1. 1Soak chicken strips in buttermilk for at least 30 minutes (overnight is best for extra juicy tenders).
  2. 2Mix flour, cornflour, paprika, garlic powder, onion powder, black pepper, salt, chili powder, and baking powder in a bowl.
  3. 3Beat the eggs in a separate bowl.
  4. 4Dip marinated chicken in flour mix, then egg wash, then flour mix again (double coating = extra crunch).
  5. 5Heat oil in a deep pan to 175°C (350°F).
  6. 6Fry in batches until golden brown and crispy, about 5-6 minutes per batch.
  7. 7Place on paper towel to drain excess oil.
  8. 8Let rest 2 minutes before serving.

Ingredients

  • 500 g boneless chicken breast, cut into strips
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice)
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 0.5 cup cornflour/cornstarch
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper powder
  • 1.5 tsp salt
  • 0.5 tsp red chili powder
  • 0.5 tsp baking powder
  • 2 cups oil for deep frying

Equipment

deep panbowlpaper towel

Tips

  • Soak chicken strips in buttermilk overnight for extra juicy tenders.
  • Double coating provides extra crunch.
  • Add  tsp dried oregano + a pinch of MSG (optional) to the flour mix for extra KFC-style flavor.