CANTO FRIED CHICKEN TENDERS Jun 25 Written By Eleanor Debel PrintCANTO STYLE FRIED CHICKEN Yield 4Prep time30 MinCook time10 MinTotal time40 MinIngredientsMarinated Chicken6 garlic cloves, finely minced 2 lbs chicken breast tenders 1 Tbsp calamansi juice (or lime juice) 1 Tbsp fish sauce 1 tsp liquid seasoning Batter:1 cup flour, plus extra for dusting the tenders before battering ¾ cup cornstarch 1 tsp baking powder ½ tsp salt ½ tsp black pepper ½ tsp turmeric ½ cup cold water Dipping Sauce:¼ red onion, finely diced ¼ cup finely diced cucumber ¼ tsp salt ⅛ tsp black pepper ¼ tsp sugar ⅓ cup cane vinegar 1 tsp finely diced hot red chili or chili flakes InstructionsIn a large bowl add the chicken tenders along with the minced garlic, calamansi or lime juice, fish sauce and liquid seasoning. Toss to evenly coat the chicken then set aside for at least 30 minutes and up to several hours. While the chicken marinades, whisk together the flour, cornstarch, baking powder, salt, black pepper and turmeric until well combined. Whisk in the cold water until no lumps remain and you have a smooth, pancake batter-like consistency. Set aside.Preheat your oil to 350 F. In a small bowl whisk together the red onion, diced cucumber, salt, black pepper, sugar, cane vinegar and chilis. Set aside in the fridge until you are ready to serve your chicken. Add about ⅓ cup of plain flour to the bowl of marinated tenders and toss to evenly coat all of them. Working in batches, dip the coated tenders into the wet batter and fry in the preheated oil until golden brown and cooked, about 6-8 minutes. Serve the fried chicken with the vinegar dipping sauce and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchicken Eleanor Debel
CANTO FRIED CHICKEN TENDERS Jun 25 Written By Eleanor Debel PrintCANTO STYLE FRIED CHICKEN Yield 4Prep time30 MinCook time10 MinTotal time40 MinIngredientsMarinated Chicken6 garlic cloves, finely minced 2 lbs chicken breast tenders 1 Tbsp calamansi juice (or lime juice) 1 Tbsp fish sauce 1 tsp liquid seasoning Batter:1 cup flour, plus extra for dusting the tenders before battering ¾ cup cornstarch 1 tsp baking powder ½ tsp salt ½ tsp black pepper ½ tsp turmeric ½ cup cold water Dipping Sauce:¼ red onion, finely diced ¼ cup finely diced cucumber ¼ tsp salt ⅛ tsp black pepper ¼ tsp sugar ⅓ cup cane vinegar 1 tsp finely diced hot red chili or chili flakes InstructionsIn a large bowl add the chicken tenders along with the minced garlic, calamansi or lime juice, fish sauce and liquid seasoning. Toss to evenly coat the chicken then set aside for at least 30 minutes and up to several hours. While the chicken marinades, whisk together the flour, cornstarch, baking powder, salt, black pepper and turmeric until well combined. Whisk in the cold water until no lumps remain and you have a smooth, pancake batter-like consistency. Set aside.Preheat your oil to 350 F. In a small bowl whisk together the red onion, diced cucumber, salt, black pepper, sugar, cane vinegar and chilis. Set aside in the fridge until you are ready to serve your chicken. Add about ⅓ cup of plain flour to the bowl of marinated tenders and toss to evenly coat all of them. Working in batches, dip the coated tenders into the wet batter and fry in the preheated oil until golden brown and cooked, about 6-8 minutes. Serve the fried chicken with the vinegar dipping sauce and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance friedchicken Eleanor Debel
