PARMESAN GARLIC CHICKEN TENDERS Dec 3 Written By Eleanor Debel https://www.youtube.com/shorts/harfXoWH7rIPrintPARMESAN GARLIC CHICKEN TENDERS Yield 4-6Prep time15 MinCook time15 MinInactive time4 HourTotal time4 H & 30 M Ingredients Chicken Mariande/Wet Batter 3 cups buttermilk ¼ cup pickle juice 3 Tbsp hot sauce 1 tsp onion powder 1 tsp garlic powder 1 tsp chili powder ½ tsp cayenne pepper 1 Tbsp sazon seasoning 2 Lb chicken breast tenders Dry Breading 2 cups all purpose flour ¼ cup cornstarch 1 tsp baking powder 1 tsp onion powder 1 tsp garlic powder 1 tsp chili powder ½ tsp cayenne pepper 1 Tbsp sazon seasoning Parmesan Garlic Sauce: 4 Tbsp butter 2 Tbsp minced garlic ½ tsp red chili flakes¼ tsp dried thyme ¼ cup kewpie mayonnaise Freshly grated parmesan cheese to finish InstructionsIn a large mixing bowl whisk together the buttermilk, pickle juice, hot sauce and spices until well combined. Add the chicken tenders to the buttermilk and let sit for at least 4 hours and ideally overnight. In another large bowl whisk together the flour, cornstarch, baking powder and spices until well combined. Set aside Preheat your frying oil to 350 F. In a medium sized mixing bowl add the kewpie mayonnaise and set aside. Heat a skillet over medium heat and melt the butter for the sauce. Once bubbing, add the minced garlic, red pepper flake and thyme and stir to combine. Let simmer for about 1 minute until the garlic is fragrant and just barely turning color, remove from the heat and pour into the bowl with the mayonnaise. Whisk to combine into a creamy and smooth sauce. Set aside. To fry the tenders: remove the tenders from the buttermilk mixture, allowing excess batter to drip off then drop into the flour mixture and coat, patting the dry batter onto the tenders so they are nicely covered. Fry in batches for about 5-6 minutes until light golden brown and crispy, remove to a wire rack set into a sheet tray as you go. Drop the fried tenders back into the hot oil for 1 additional minute to get extra crispy. Brush the garlic sauce all over the tenders and top with lots and lots of freshly grated parmesan cheese. Serve immediately and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfriedtechnique Eleanor Debel
PARMESAN GARLIC CHICKEN TENDERS Dec 3 Written By Eleanor Debel https://www.youtube.com/shorts/harfXoWH7rIPrintPARMESAN GARLIC CHICKEN TENDERS Yield 4-6Prep time15 MinCook time15 MinInactive time4 HourTotal time4 H & 30 M Ingredients Chicken Mariande/Wet Batter 3 cups buttermilk ¼ cup pickle juice 3 Tbsp hot sauce 1 tsp onion powder 1 tsp garlic powder 1 tsp chili powder ½ tsp cayenne pepper 1 Tbsp sazon seasoning 2 Lb chicken breast tenders Dry Breading 2 cups all purpose flour ¼ cup cornstarch 1 tsp baking powder 1 tsp onion powder 1 tsp garlic powder 1 tsp chili powder ½ tsp cayenne pepper 1 Tbsp sazon seasoning Parmesan Garlic Sauce: 4 Tbsp butter 2 Tbsp minced garlic ½ tsp red chili flakes¼ tsp dried thyme ¼ cup kewpie mayonnaise Freshly grated parmesan cheese to finish InstructionsIn a large mixing bowl whisk together the buttermilk, pickle juice, hot sauce and spices until well combined. Add the chicken tenders to the buttermilk and let sit for at least 4 hours and ideally overnight. In another large bowl whisk together the flour, cornstarch, baking powder and spices until well combined. Set aside Preheat your frying oil to 350 F. In a medium sized mixing bowl add the kewpie mayonnaise and set aside. Heat a skillet over medium heat and melt the butter for the sauce. Once bubbing, add the minced garlic, red pepper flake and thyme and stir to combine. Let simmer for about 1 minute until the garlic is fragrant and just barely turning color, remove from the heat and pour into the bowl with the mayonnaise. Whisk to combine into a creamy and smooth sauce. Set aside. To fry the tenders: remove the tenders from the buttermilk mixture, allowing excess batter to drip off then drop into the flour mixture and coat, patting the dry batter onto the tenders so they are nicely covered. Fry in batches for about 5-6 minutes until light golden brown and crispy, remove to a wire rack set into a sheet tray as you go. Drop the fried tenders back into the hot oil for 1 additional minute to get extra crispy. Brush the garlic sauce all over the tenders and top with lots and lots of freshly grated parmesan cheese. Serve immediately and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenfriedtechnique Eleanor Debel
