The Perfect Chicken Tender Meal
Ingredients: Buttermilk, Kosher salt, Kosher salt, Sugar, MSG · 120 min cook time · 1185kcal · ₩39,050
Ingredients
2cups Buttermilk, 1tablespoon Kosher salt, 1teaspoon Kosher salt, 1teaspoon Sugar, 1.5teaspoons MSG, 2teaspoons Garlic powder, 0.5teaspoon Onion powder, 2teaspoons Smoked paprika, 1teaspoon Cayenne powder, 2pounds Boneless, skinless chicken tenders, 2cups All-purpose flour, 1tablespoon Kosher salt, 1teaspoon MSG, 2teaspoons Garlic powder, 0.5teaspoon Onion powder, 1teaspoon Fresh ground black pepper, 1teaspoon Smoked paprika, 1teaspoon Cayenne powder, 0.5teaspoon Dried thyme, 2teaspoons Chicken bouillon powder, 2teaspoons Smoked paprika, 1teaspoon Cayenne powder, 1teaspoon Garlic powder, 0.5teaspoon Cumin, 0.5teaspoon Fresh ground black pepper, 2teaspoons Kosher salt, 1teaspoon Sugar, 0.5teaspoon Dried thyme, 1head Green cabbage, 1pinch Kosher salt, 1ea Large carrot, 1ea Lemon, 0.5cup Mayonnaise, 1teaspoon Dijon mustard, 2teaspoons Sugar, 0.5teaspoon MSG, 1pinch Fresh ground black pepper, 1pinch Kosher salt, 2tablespoons Apple cider vinegar, 2tablespoons Chives, 0.5cup Unsalted butter, 4cloves Garlic, 1.5teaspoons Kosher salt, 6slices Thick-cut white bread, 1tablespoon Fresh chopped parsley, 1bag Frozen french fries, 3quarts Vegetable oil, 1cup Mayonnaise, 0.25cup Ketchup, 2tablespoons Dijon mustard, 1tablespoon Worcestershire sauce, 1teaspoon White distilled vinegar, 0.5teaspoon Garlic powder, 1teaspoon MSG, 1tablespoon Sriracha, 1pinch Kosher salt, 1pinch Fresh ground black pepper
Instructions
1. Combine 2 cups buttermilk, 1 tbsp + 1 tsp kosher salt, 1 tsp sugar, 1.5 tsp MSG, 2 tsp garlic powder, 0.5 tsp onion powder, 2 tsp smoked paprika, and 1 tsp cayenne powder in a bowl. Whisk until thoroughly combined and spices are evenly distributed.
2. Prepare 2 pounds of boneless, skinless chicken tenders by removing the tendons. Use a sharp knife to dig underneath the tendon and pry it out. Then, use a paper towel to grip the tendon and a fork to hook underneath and gently pull it out. Repeat for all tenders.
3. Place the prepared chicken tenders into the marinade. Gently massage them to ensure they are completely coated. Cover tightly with plastic wrap and ideally let it rest for a full night in the refrigerator for maximum flavor penetration. If short on time, 20 minutes is acceptable.
4. For the dredge, combine 2 cups all-purpose flour, 1 tbsp kosher salt, 1 tsp MSG, 2 tsp garlic powder, 0.5 tsp onion powder, 1 tsp fresh ground black pepper, 1 tsp smoked paprika, 1 tsp cayenne powder, and 0.5 tsp dried thyme (ground between fingers) in a bowl. Whisk until thoroughly combined.
5. For the fry seasoning, combine 2 tsp chicken bouillon powder, 2 tsp smoked paprika, 1 tsp cayenne powder, 1 tsp garlic powder, 0.5 tsp cumin, 0.5 tsp fresh ground black pepper, 2 tsp kosher salt, 1 tsp sugar, and 0.5 tsp dried thyme in a small bowl. Whisk until thoroughly combined.
6. For the coleslaw, cut a medium green cabbage in half. Remove the core by cutting along the line where it's visible. Slice the cabbage as thinly as possible using a mandoline or knife. You will need about 4 cups.
7. Season the sliced cabbage with a generous pinch of salt. Toss and massage the cabbage to draw out moisture. You can let it sit for a minute or two, or squeeze it over a sink to remove excess liquid. Transfer the squeezed cabbage to a large bowl.
8. Grate one large carrot into the bowl with the cabbage. Add the zest of one lemon, 0.5 cup mayonnaise, 1 tsp Dijon mustard, 2 tsp sugar, 0.5 tsp MSG, a pinch of fresh ground black pepper, a pinch of kosher salt, and 2 tbsp apple cider vinegar. Toss until thoroughly combined.
9. Optionally, add 1-2 tablespoons of thinly sliced chives for extra flavor and color. Toss again. Cover and refrigerate until serving.
10. For the Texas toast, melt 0.5 cup unsalted butter in a small saucepan over medium heat. Once melted, turn off the heat and add 4 finely chopped garlic cloves and 1.5 tsp kosher salt. Stir to combine and let sit for 20-30 seconds.
11. Place 6 slices of thick-cut white bread on a baking sheet. Using a pastry brush, lightly brush each side of the bread with the garlic butter mixture. Don't overdo it, just a thin layer.
12. Bake the Texas toast in an oven preheated to 375°F (190°C) for 10-12 minutes, or until golden brown and crispy.
13. Optionally, sprinkle with fresh chopped parsley after baking for extra flavor and appearance.
14. For the dipping sauce, combine 1 cup mayonnaise, 0.25 cup ketchup, 2 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tsp white distilled vinegar, 0.5 tsp garlic powder, 1 tsp MSG, a pinch of kosher salt, and a pinch of fresh ground black pepper in a bowl. Optionally, add 1 tbsp sriracha for heat. Whisk until thoroughly combined.
15. Heat vegetable oil in a pot to 350°F (176°C). Fry frozen french fries in batches until golden brown, crispy, and the bubbling subsides. Immediately season with the fry seasoning after removing from oil.
16. Fry the marinated and breaded chicken tenders in batches of 3-4 at 350°F (176°C) for 4-5 minutes, or until golden brown, crispy, and the internal temperature reaches 165°F (73°C).
17. To serve, lay a generous portion of french fries on a tray. Arrange the crispy chicken tenders next to them. Place a ramekin of coleslaw and dipping sauce. Slice the Texas toast in half on a bias and arrange on the tray.
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