Dark Light


Ingredients for Chicken Tenders: (Tsp-Teaspoon; Tbsp-Tablespoon) – Boneless Chicken Tenders(fillets) – 300-350 gms (10-12 nos.) 1st Marination: – Salt- 1/2 tsp – White Pepper Powder- 1/4 tsp – Red Chilli Powder – 1 tsp 2nd Marination: – Buttermilk- 2 cups (US cup measures) – Whisked Egg- 1 – Hot Sauce- 2.5 tsp – Salt- 1/2 tsp For the Flour Coating : – All Purpose Flour (Maida)- 2 cups (US cup measure) – White Pepper Powder- 3/4 tsp – Red Chilli Powder- 1 tsp – Garlic Powder- 1/4 tsp – Baking Powder- 1/4 tsp – Salt- 2 tsp Preparation: – You can use chicken tenders readily available in stores or use boneless chicken fillets. In case you’re using boneless fillets cut them into chicken tender shapes or strips. – Pat dry and then marinate with the 1st marinade. Set aside for 30 mins. – Now add all the ingredients for the 2nd Marinade and mix in a bowl. – Add the marinated chicken tenders and mix it well in the 2nd marinade. Cover the bowl and marinate for 2 hours. Keep in the refrigerator for 1.5 hrs and then keep it in room temperature for 30 mins. – For the flour coating, mix all the ingredients in a flat glass dish and mix it well with a dry spatula just before you start coating. – Take out one tender at a time from the buttermilk mix and place it on the breading mix. Coat it the way it’s been shown in the video. Repeat the process for the rest. Process: – Heat oil in a pan or flat skillet to 190C/375F. Drop around 5-6 coated tenders one by one to not crowd the pan. Do not stir for 1 minute and then fry on medium heat for another 4-5 mins flipping often to give an even golden colour. Total frying time 5-6 mins. – Take out the tenders once golden brown and keep on a plate. – Fry in batches of 5-6 tenders.

Leave a Reply

Your email address will not be published. Required fields are marked *