MANGO HABANERO CHICKEN TENDERS Jan 19 Written By Eleanor Debel https://www.youtube.com/shorts/ldMJHRG7DOcPrintMANGO HABANERO CHICKEN TENDERS Yield 4Prep time15 MinCook time15 MinTotal time30 Min Ingredients Chicken Marinade: 2 lbs chicken tenders ¼ cup flour ½ tsp kosher salt 2 Tbsp Kosmos Honey Killer Bee Spice Rub (or preferred spice blend) Dredge Coating: 2 cups flour ⅔ cup cornstarch 2 tsp baking powder 1 tsp kosher salt 2 Tbsp Kosmos Honey Killer Bee Spice Rub (or preferred spice blend) 12 oz sparkling water or club soda For the Sauce:4 large habanero peppers, stemmed and de-seeded2 garlic cloves 2 Tbsp brown sugar 1 lime, juiced (about 3 Tbsp) ⅓ cup mango pulp (you can find this canned or frozen) 1 tsp white vinegar 1 tsp Kosmos Honey Killer Bee Spice Rub (or preferred spice blend) InstructionsIn a large bowl toss the chicken tenders with the ¼ cup of flour and spice blend for the marinade, let sit for 10-15 minutes in the fridge to marinate. In another large bowl whisk together the flour, baking powder, cornstarch and spices for the dredge. Transfer ½ cup of the dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as a thin pancake batter. Preheat your oil to 350 F. To a blender add the habanero peppers, garlic, brown sugar, lime juice, mango pulp and spice blend and then blend until smooth. Transfer the mixture to a sauce pot or skillet and bring to a simmer of medium high heat. Let simmer for 1-2 minutes then remove from the heat and set aside until ready to serve.To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry. Fry the breaded tenders in the preheated oil until light golden and crispy, about 6-8 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another 2-3 minutes until deep golden brown and extra crispy. Brush the chicken tenders all over with the mango habanero sauce and serve with your favorite dipping sauce on the side (I did buffalo ranch). Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickensauces Eleanor Debel
MANGO HABANERO CHICKEN TENDERS Jan 19 Written By Eleanor Debel https://www.youtube.com/shorts/ldMJHRG7DOcPrintMANGO HABANERO CHICKEN TENDERS Yield 4Prep time15 MinCook time15 MinTotal time30 Min Ingredients Chicken Marinade: 2 lbs chicken tenders ¼ cup flour ½ tsp kosher salt 2 Tbsp Kosmos Honey Killer Bee Spice Rub (or preferred spice blend) Dredge Coating: 2 cups flour ⅔ cup cornstarch 2 tsp baking powder 1 tsp kosher salt 2 Tbsp Kosmos Honey Killer Bee Spice Rub (or preferred spice blend) 12 oz sparkling water or club soda For the Sauce:4 large habanero peppers, stemmed and de-seeded2 garlic cloves 2 Tbsp brown sugar 1 lime, juiced (about 3 Tbsp) ⅓ cup mango pulp (you can find this canned or frozen) 1 tsp white vinegar 1 tsp Kosmos Honey Killer Bee Spice Rub (or preferred spice blend) InstructionsIn a large bowl toss the chicken tenders with the ¼ cup of flour and spice blend for the marinade, let sit for 10-15 minutes in the fridge to marinate. In another large bowl whisk together the flour, baking powder, cornstarch and spices for the dredge. Transfer ½ cup of the dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as a thin pancake batter. Preheat your oil to 350 F. To a blender add the habanero peppers, garlic, brown sugar, lime juice, mango pulp and spice blend and then blend until smooth. Transfer the mixture to a sauce pot or skillet and bring to a simmer of medium high heat. Let simmer for 1-2 minutes then remove from the heat and set aside until ready to serve.To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry. Fry the breaded tenders in the preheated oil until light golden and crispy, about 6-8 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another 2-3 minutes until deep golden brown and extra crispy. Brush the chicken tenders all over with the mango habanero sauce and serve with your favorite dipping sauce on the side (I did buffalo ranch). Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickensauces Eleanor Debel
