Chicken Tenders
Ingredients: buttermilk, pickle juice, kosher salt, freshly ground black pepper, cayenne · 500 min cook time · 450kcal · ~₩15,250
Ingredients
1cup buttermilk, 1jar's worth pickle juice, 1teaspoon kosher salt, 1teaspoon freshly ground black pepper, 1tiny pinch cayenne, 0.5teaspoon paprika, 1leaf bay leaf, 1lb chicken tenders, 3egg whites egg whites, 2cups all-purpose flour, 0.25cup cornstarch, 0.5teaspoon paprika, 0.25teaspoon cayenne, 0.5teaspoon garlic powder, 0.25teaspoon onion powder, 1teaspoon kosher salt, 1teaspoon freshly ground black pepper, 1cup finely crushed cornflakes, 2tablespoons marinade
Instructions
1. Combine 1 cup of buttermilk, a whole jar's worth of pickle juice, 1 teaspoon each of kosher salt and freshly ground black pepper, a tiny pinch of cayenne, a half teaspoon of paprika, and a bay leaf in a food-safe container. Whisk until homogeneous.
2. Add 1 lb of chicken tenders to the marinade, cover, and refrigerate for a minimum of 8 hours.
3. For the breading, prepare three egg whites in one bowl.
4. In another bowl, combine 2 cups of all-purpose flour, a quarter cup of cornstarch, half teaspoon paprika, quarter teaspoon cayenne, half teaspoon garlic powder, quarter teaspoon onion powder, and 1 teaspoon each of kosher salt and freshly ground black pepper.
5. Add 1 cup of finely crushed cornflakes to the dry breading mixture for extra crispiness.
6. Add about 2 tablespoons of the chicken marinade to the dry breading mixture and mix.
7. Dredge the chicken tenders in the egg whites, then coat thoroughly in the dry breading mixture. Let the chicken sit for 5 minutes and bury it in any leftover dry breading.
8. Fry the chicken for 5 to 7 minutes until it is deeply golden brown and the meat is cooked through.
9. Drain the fried chicken on paper towels to absorb excess oil.
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