. Recipes: BUTTER MILK FRIED CHICKEN TENDERS

BUTTER MILK FRIED CHICKEN TENDERS

BUTTER MILK
FRIED CHICKEN TENDERS

INGREDIENTS:
FOR MARINADE
1 kg Chicken Tenderloins
1 cup Buttermilk
1 tbsp Salt
1/4 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 tsp Paprika

FOR BREADING
1-1/2 cups All Purpose Flour,
1tsp Salt,
3/4 tsp Black Pepper,
3/4 tsp Garlic Powder,
3/4 tsp Paprika,
1-1/2 tsp Baking Powder,
3 tbsp Buttermilk.

FOR COOKING
3-4 cups Vegetable Oil, for cooking.

PREPARATION:
Place in a bowl all the marinate ingredients and refrigerate overnight. Make the Breading by combining the Flour, Salt, Black Pepper, Garlic Powder, Paprika and Baking Powder in a large bowl.Mix them thoroughly, then add the Buttermilk and stir with a fork until mixture is evenly clumpy. Line a baking sheet with aluminum foil. Remove the chicken tenders from the Marinade a few at a time and toss into the flour mixture. Be sure to press the Chicken firmly into the Breading so clumps adhere to the meat. Set breaded tenders on prepared baking sheet. Line another baking sheet with a few layers of paper towels and set aside. Add Cooking Oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until Oil is shimmering.  Using tongs, place several Chicken Tenders in the Hot Oil without crowding the pan. Cook until Golden brown on the bottom side, a few minutes, then flip and cook until second side is also Golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining Tenders in batches. BUTTER MILK FRIED CHICKEN TENDERS are ready to serve Serve hot.

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