Serves 1
Directions
- 1Give a large bowl of buttermilk a splash of pickle juice, a good amount of your favorite hot sauce
- 2Season with onion, garlic, paprika, chili powder and some sazon
- 3Submerge your chicken breast tenders
- 4Marinate until you lose patience
- 5Make a dry batter with some all purpose flour, toss in a healthy amount of cornstarch, always a kiss of baking powder
- 6Season with the same seasonings that we did in the marinade
- 7Make sure you drip off all the excess buttermilk and throw into the dry batter
- 8Go back into the wet batter, and then one last time into the dry
- 9Melt down some butter, slid in some minced heartburn, and toss down some red chili flakes and time
- 10Drizzle in lots of kewpie mayo, add the garlic butter mixture, and then just going to mix it in to get that beautiful restaurant style parmesan garlic
- 11Throw your tenders into oil set at 350
- 12Four or five minutes later allow them to rest, then back in the oil for one more minute to get nice and golden like me
- 13Paint on the sauce because it is pretty thick
- 14Make it rain parmesan cheese
Ingredients
- large bowl buttermilk
- splash pickle juice
- good amount hot sauce
- onion
- garlic
- paprika
- chili powder
- sazon
- chicken breast tenders
- all purpose flour
- healthy amount cornstarch
- kiss baking powder
- butter
- minced heartburn
- red chili flakes
- thyme
- lots kewpie mayo
- parmesan cheese
Equipment
large bowlbowlpanwhiskfrying basket
Tips
- Marinade chicken breast tenders until you lose patience
- Do wet, dry, wet, dry to batter chicken breast tenders
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