LEMON PEPPER WET TENDERS Mar 10 Written By Eleanor Debel https://www.youtube.com/shorts/2_KAiY7-vmwPrintLEMON PEPPER WET TENDERS Yield 4Prep time15 MinCook time13 MinTotal time28 Min Ingredients Chicken Tenders:1 lb chicken tenders 2 ½ cups flour 1 cup cornstarch 2 tsp baking powder ½ tsp kosher salt 1 Tbsp seasoning blend of choice 12 oz sparkling water or club soda Lemon Pepper Sauce:½ cup butter1 tsp hot sauce 1 Tbsp lemon pepper seasoning 1 lemon, zested and juiced 1 Tbsp honey 1 Tbsp finely chopped fresh cilantro To Finish:Lemon Pepper seasoningFinely chopped fresh cilantro InstructionsIn a large bowl, toss the chicken tenders with the ¼ cup of flour and let sit for 15-20 minutes to dry out. In another large bowl whisk together the flour, cornstarch, baking powder and additional spices for the dredge. Transfer 1 cup of the dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as pancake batter. Preheat your frying oil to 350 F. Heat a skillet over medium high heat and melt the butter. Once melted and beginning to foam stir in the hot sauce, lemon pepper, lemon zest, lemon juice and honey. Bring to a simmer then remove from the heat and stir in the chopped cilantro. 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 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another minute until deep golden brown and extra crispy. Transfer to a large mixing bowl and season with a little salt.Pour the lemon pepper butter sauce over the tenders then toss in the bowl until fully coated. Sprinkle with a little extra lemon pepper and more chopped cilantro then plate up and serve with ranch or whatever dipping sauce you prefer. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickeneasy Eleanor Debel
LEMON PEPPER WET TENDERS Mar 10 Written By Eleanor Debel https://www.youtube.com/shorts/2_KAiY7-vmwPrintLEMON PEPPER WET TENDERS Yield 4Prep time15 MinCook time13 MinTotal time28 Min Ingredients Chicken Tenders:1 lb chicken tenders 2 ½ cups flour 1 cup cornstarch 2 tsp baking powder ½ tsp kosher salt 1 Tbsp seasoning blend of choice 12 oz sparkling water or club soda Lemon Pepper Sauce:½ cup butter1 tsp hot sauce 1 Tbsp lemon pepper seasoning 1 lemon, zested and juiced 1 Tbsp honey 1 Tbsp finely chopped fresh cilantro To Finish:Lemon Pepper seasoningFinely chopped fresh cilantro InstructionsIn a large bowl, toss the chicken tenders with the ¼ cup of flour and let sit for 15-20 minutes to dry out. In another large bowl whisk together the flour, cornstarch, baking powder and additional spices for the dredge. Transfer 1 cup of the dry dredge to another bowl and whisk in the sparkling water until you have the same consistency as pancake batter. Preheat your frying oil to 350 F. Heat a skillet over medium high heat and melt the butter. Once melted and beginning to foam stir in the hot sauce, lemon pepper, lemon zest, lemon juice and honey. Bring to a simmer then remove from the heat and stir in the chopped cilantro. 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 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another minute until deep golden brown and extra crispy. Transfer to a large mixing bowl and season with a little salt.Pour the lemon pepper butter sauce over the tenders then toss in the bowl until fully coated. Sprinkle with a little extra lemon pepper and more chopped cilantro then plate up and serve with ranch or whatever dipping sauce you prefer. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchickeneasy Eleanor Debel
