Serves 1
Directions
- 1Preheat oil to 350°F.
- 2Cut chicken into tenders.
- 3Mix all wet ingredients (cashew or coconut yogurt, oat milk, pickle juice, hot sauce) in a bowl.
- 4Add chicken tenders to the wet ingredient mixture and let it sit for 15 minutes to a few hours.
- 5Mix dry ingredients (all-purpose flour, kosher salt, course ground black pepper, smoked paprika, garlic powder) separately.
- 6Dip chicken from the wet mixture to the dry mixture, then back to the wet, and finally dry again to coat.
- 7Once coated, place tenders on a baking sheet.
- 8Fry chicken tenders for 4–5 minutes until golden and 165°F inside.
- 9While chicken is frying, mix all sauce ingredients (mayonnaise, ketchup, Worcestershire sauce, freshly coarsely ground black pepper, garlic powder) in a bowl and reserve for dipping.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup cashew or coconut yogurt
- 0.5 cup oat milk
- 2 tablespoons pickle juice
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon course ground black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Vegetable oil, for frying
- 1 cup mayonnaise
- 0.5 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoon freshly coarsely ground black pepper
- 1 teaspoon garlic powder
Equipment
bowlbaking sheet
Tips
- To get a nice thick coating, dip the chicken from wet into dry, back into wet, and back into dry.
- Fry chicken at a good 350°F to get a crispy exterior and lock in the juices.
- Ensure chicken reaches an internal temperature of 165°F.
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