# Chicken Tender

This video shows the different tests for the best chicken tender, including brine, coating, and cooking method.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- Chicken
- Buttermilk
- Hot Sauce
- Pickle Juice
- Saltwater
- Water
- 1 part Corn Starch
- 2 parts Flour
- Potato Starch
- Beer
- Sparkling Water
- Egg
- Trisol

## Instructions

1. Submerge the chicken in different brines such as buttermilk, buttermilk with hot sauce, buttermilk with pickle juice, pickle juice, saltwater, and plain water.
2. Marinate the chicken for 24 hours and 20 minutes to test the brining time.
3. Prepare four different dry mixes and three different batters (egg, beer, and fizzy water).
4. Dip the chicken in the batter, both single-dipped and double-dipped.
5. Place the coated chicken on a tray.
6. Deep fry the chicken tenders.
7. Press the dry mix into the meat and let it sit before frying to achieve a crispy, craggly crust.

## Equipment

- Bowls
- Tray
- Pan

## 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.

## Source

- Original video: https://youtu.be/dU_O9CNkVWE?si=0ss4lqZR_4FDXwUW
- Recipe page: https://www.cliprecipe.com/recipe/cc86132d-ad71-4473-a23c-08a89160fec4
- Extracted: 2025-08-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt