Chicken Tenders
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Mix plain flour with cornflour and baking powder to create an exceptionally light and crispy coating.
Maintain frying oil at 180°C to achieve a golden finish without burning the spiced crust.
Drain cooked tenders on a wire rack instead of paper towels to preserve the crunchy exterior texture.
Prepare Chicken
Cut the chicken breasts into uniform strips and place them into a bowl.
Marinate Chicken
Pour buttermilk over the chicken strips, add seasoned salt, and leave to soak for 30 minutes.
Mix Coating
Combine plain flour, cornflour, baking powder, salt, black pepper, garlic powder, onion powder, and dried thyme in a large mixing bowl.
Coat Chicken
Dredge each marinated chicken strip thoroughly in the seasoned flour mixture, pressing gently to adhere.
Heat Oil
Pour vegetable oil into a deep saucepan or fryer and heat to 180°C.
Fry Tenders
Lower the chicken strips carefully into the hot oil in batches and cook for 6 to 8 minutes until golden brown and cooked through.
Drain
Remove the cooked tenders with a slotted spoon and transfer them onto a wire rack to drain excess oil.
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Ingredients
| Chicken Breast | 600g |
| Buttermilk | 300ml |
| Plain Flour | 250g |
| Cornflour | 50g |
| Baking Powder | 1 tsp |
| Salt | 1 tbsp |
| Black Pepper | 1 tsp |
| Garlic Powder | 1 tbsp |
| Onion Powder | 1 tbsp |
| Dried Thyme | 1 tsp |
| Vegetable Oil | 1000ml |
