Serves 1
Directions
- 1Submerge the chicken in different brines such as buttermilk, buttermilk with hot sauce, buttermilk with pickle juice, pickle juice, saltwater, and plain water.
- 2Marinate the chicken for 24 hours and 20 minutes to test the brining time.
- 3Prepare four different dry mixes and three different batters (egg, beer, and fizzy water).
- 4Dip the chicken in the batter, both single-dipped and double-dipped.
- 5Place the coated chicken on a tray.
- 6Deep fry the chicken tenders.
- 7Press the dry mix into the meat and let it sit before frying to achieve a crispy, craggly crust.
Ingredients
- Chicken
- Buttermilk
- Hot Sauce
- Pickle Juice
- Saltwater
- Water
- 1 part Corn Starch
- 2 parts Flour
- Potato Starch
- Beer
- Sparkling Water
- Egg
- Trisol
Equipment
BowlsTrayPan
Tips
- 20 minutes with saltwater does fine for brine.
- The starch mixes are consistently crispier.
- Single dipping or double dipping doesn't make a huge difference.
- Battered chicken tenders had a better crust.
- The biggest difference in a crispy, craggly crust was pressing the dry mix into the meat and letting it sit there until ready to use.
Related recipes
Peanut Butter & Jelly Sloppy Joes
American · Sauce & Condiment
Easy Mac Powder
American · Sauce & Condiment
Ermine Frosting
American · Sauce & Condiment
Viral Hot Honey Ranch
American · Sauce & Condiment
Easy Ketchup Canning Recipe
American · Sauce & Condiment30m
Healthy High-Protein Dips
American · Sauce & Condiment
Crack Burger
American · Sauce & Condiment
Hamlin's White Dip
American · Sauce & Condiment
Pork Butt
American · Sauce & Condiment
Bacon Jam & Roasted Garlic Mayo Burger
American · Sauce & Condiment30m
Swamp Dogs
American · Sauce & Condiment35m
Healthy Anti-Inflammatory Cilantro Crema
American · Sauce & Condiment