This helps crisp up the outside (while keeping it pale) and also cook the chicken completely. ![]() Now that the chicken is coated, it’s time to fry them up! The oil is only heated to 300 degrees for the first frying session. This final step creates a thick coating that forms chunks around the chicken, making it super crunchy. If the chicken is too wet, the coating will not stick well.Īfter drying off the chicken, dip in seasoned flour, then the wet batter (made from water, egg, and flour), and then back into the seasoned flour. Once the chicken has brined for at least and hour, remove from brine and dry as well as possible. They are the same spices used in the dry dredge so there aren’t conflicting flavors going on. The brine is made from water and a collection of spices. It’s important to brine the chicken so that flavor gets into the meat of the chicken and not just in the coating. Fry the chicken tenders in two sessions.Dredge the chicken in dry/wet/dry coatings.Brine the chicken to get it marinated and seasoned well.These honey garlic chicken tenders are made in four main steps: You cannot beat this method!īut before we go any further into the recipe, let’s look at some more photos of those tenders. The double-fry technique fries the tenders once to cook through, and a second time to crisp up the outside. The combo of wet and dry dredges creates those gorgeous chunks of coating on the outside. The tenders get their crispy coating from and wet/dry dredge AND a double-fry technique. But instead of boring plain tenders that you dip in a sauce, these chicken tenders are an excited mix of crispy coating and sweet, sticky sauce. Today’s recipe is all about the classic chicken tender. Honey Garlic Chicken Tenders – Extra crispy chicken tenders are tossed in a buttery honey garlic sauce to make them sticky, sweet, and salty, all at the same time!
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |