Spicy Garlic Buffalo Tenders
Serves 1
Directions
- 1To start your marinade, pour buttermilk into a large bowl.
- 2Add a healthy amount of hot sauce to the buttermilk.
- 3Add a tiny drop of mustard to the mixture.
- 4Add a generous amount of flour to the mixture.
- 5Season the mixture with garlic, paprika, and chili powder.
- 6Whisk the mixture until it forms a thicker pancake batter-like consistency.
- 7Gently submerge lots of chicken tenders into the marinade and get them snuggled in.
- 8Marinate the chicken tenders, preferably for 4 to 12 hours.
- 9For the dry batter, combine flour, cornstarch, and tempura mixture in a bowl.
- 10Season the dry batter with garlic, paprika, and chili powder.
- 11Grab a marinated chicken tender, let excess wet batter drip off, and then coat it thoroughly in the dry batter.
- 12Carefully place the coated chicken tenders into hot oil set to 350°F (175°C).
- 13Fry the chicken for 4 minutes, then pull them out and allow them to rest.
- 14Return the chicken to the hot oil for a few more minutes to get extra golden and crispy.
- 15For the garlic buffalo sauce, start by melting down some butter in a pan.
- 16Add lots of hard-burnt garlic paste to the melted butter.
- 17When the garlic starts talking to your nose, add red chili flakes.
- 18Pour lots of hot sauce into the pan.
- 19Kill the heat and drizzle in lots of hot honey.
- 20Dip each chicken tender into the garlic buffalo sauce, ensuring they are lost in the sauce.
Ingredients
- 2 lbs chicken tenders
- 1 pint buttermilk
- 0.25 cup hot sauce
- 2 tbsp mustard
- 1 cups flour
- 2 tsps garlic
- 2 tsps paprika
- 2 tsps chili powder
- 2 cups flour
- 1 cup corn starch
- 1 cup tempura batter
- 4 tbsp butter
- 2 tbsp garlic paste
- 1 tsp chili flakes
- 1 cup hot sauce
- 0.5 cup hot honey
Equipment
large bowlwhiskdeep fryerpan
Tips
- The method for the batter is inspired by Chef Eric from Peking House, who has some of the best fried chicken in the world, so trust the process.
- Marinate the chicken for preferably 4 to 12 hours.
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