Spicy Garlic Chicken Tenders
Serves 1
Directions
- 1To start your marinade, in a large bowl, add lots of buttermilk.
- 2Then you want to add in a healthy amount of hot sauce.
- 3Just a tiny drop of mustard.
- 4And then you're going to trust the process and add in a generous amount of flour.
- 5Just season this down with love.
- 6Whisk until you get a thicker pancake batter-like consistency.
- 7Now gently submerge lots of chicken tenders and get them snuggled in.
- 8And then we're going to marinate until we lose patience, preferably 4 to 12 hours.
- 9For our dry batter, we need 50% flour, 25% cornstarch, and the last 25% is some tempura mixture.
- 10Season this up with a little bit more love.
- 11Now, I'm going to grab the tender. You can kind of see how the buttermilk is sticking to it because of the flour, and then we go into the dry batter.
- 12Now we go into hot oil set at 350 for 4 minutes.
- 13Pull them out and allow them to rest.
- 14And back in for a few minutes to get extra golden like me.
- 15For the garlic buffalo sauce, start melting down some butter.
- 16Throw in lots of heartburn paste.
- 17And then when the garlic starts talking to your nose, go in with some red chili flakes.
- 18And go in with lots of hot sauce.
- 19And then you're just going to kill the heat and drizzle in lots of hot honey.
- 20You just want to get each one lost in the sauce.
Ingredients
- buttermilk
- hot sauce
- mustard
- flour
- seasoning
- chicken tenders
- 50 percent flour
- 25 percent corn starch
- 25 percent tempura mixture
- seasoning
- hot oil
- butter
- garlic paste
- red chili flakes
- hot sauce
- hot honey
Equipment
large bowlwhiskdeep fryerpan
Tips
- This method is inspired by Chef Eric from Peking House who has some of the best fried chicken in the world. So you better trust the process.