Homemade Chicken Tenders

Poultry strips with tender meat, encased in a golden crust that crunches with every bite. Steam escapes when broken, revealing chicken breast that stays juicy thanks to the marinade.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 764
• Protein: 44 g
• Carbs: 64 g
• Fat: 35 g

Ingredients

• 600 g White chicken ( cut into strips )
• 200 ml Fermented milk ( for the marinade )
• 100 g Wheat flour
• 2 piece Egg ( beaten )
• 200 g Breadcrumbs
• 1 tbsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 750 ml Peanut oil ( for frying )
• 1 tsp Garlic powder

Instructions

1. Cutting the poultry

   Cut the chicken breast into regular 2 cm thick strips. The pieces must be uniform in size for even cooking in the oil.

2. Buttermilk marinade

   Dip the pieces in the buttermilk with a pinch of sea salt. The acidity of the milk will soften the meat fibers.

3. Preparing the breading

   Prepare three trays: one with the wheat flour mixed with sweet paprika, garlic powder, and ground black pepper, one with the beaten eggs, and the last one with the breadcrumbs.

4. Breading process

   Coat each piece in flour, then egg, and finally breadcrumbs. Press firmly with your palm so the crust adheres perfectly to the meat.

5. Frying and browning

   Heat the peanut oil to 180°C. Fry the tenders until the crust is a deep reddish-brown. Drain on a cloth to keep them crispy.

Chef's tips

• Do not overcrowd the fryer, otherwise the oil temperature drops and the breading becomes greasy.
• Resting in fermented milk is key: 30 minutes minimum for meat that pulls apart effortlessly.

Storage

Keep for 2 days in the fridge. Reheat for 5 minutes in a hot oven to regain the crunch, never use the microwave.