Chicken Tender
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.
- 2Submerge the chicken in different brines such as buttermilk, buttermilk with hot sauce, buttermilk with pickle juice, pickle juice, saltwater, and plain water.
- 3Submerge the chicken in different brines such as buttermilk, buttermilk with hot sauce, buttermilk with pickle juice, pickle juice, saltwater, and plain water.
- 4Marinate the chicken for 24 hours and 20 minutes to test the brining time.
- 5Marinate the chicken for 24 hours and 20 minutes to test the brining time.
- 6Marinate the chicken for 24 hours and 20 minutes to test the brining time.
- 7Prepare four different dry mixes and three different batters (egg, beer, and fizzy water).
- 8Prepare four different dry mixes and three different batters (egg, beer, and fizzy water).
- 9Prepare four different dry mixes and three different batters (egg, beer, and fizzy water).
- 10Dip the chicken in the batter, both single-dipped and double-dipped.
- 11Dip the chicken in the batter, both single-dipped and double-dipped.
- 12Dip the chicken in the batter, both single-dipped and double-dipped.
- 13Place the coated chicken on a tray.
- 14Place the coated chicken on a tray.
- 15Place the coated chicken on a tray.
- 16Deep fry the chicken tenders.
- 17Deep fry the chicken tenders.
- 18Deep fry the chicken tenders.
- 19Press the dry mix into the meat and let it sit before frying to achieve a crispy, craggly crust.
- 20Press the dry mix into the meat and let it sit before frying to achieve a crispy, craggly crust.
- 21Press the dry mix into the meat and let it sit before frying to achieve a crispy, craggly crust.
Ingredients
- Chicken
- Chicken
- Chicken
- Buttermilk
- Buttermilk
- Buttermilk
- Hot Sauce
- Hot Sauce
- Hot Sauce
- Pickle Juice
- Pickle Juice
- Pickle Juice
- Saltwater
- Saltwater
- Saltwater
- Water
- Water
- Water
- 1 part Corn Starch
- 1 part Corn Starch
- 1 part Corn Starch
- 2 parts Flour
- 2 parts Flour
- 2 parts Flour
- Potato Starch
- Potato Starch
- Potato Starch
- Beer
- Beer
- Beer
- Sparkling Water
- Sparkling Water
- Sparkling Water
- Egg
- Egg
- Egg
- Trisol
- Trisol
- 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.