Homemade Chicken Tenders
Ingredients
- 600 gWhite chicken (cut into strips)
- 200 mlFermented milk (for the marinade)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 200 gBreadcrumbs
- 1 tbspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlPeanut oil (for frying)
- 1 tspGarlic powder
Method
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.
- 1
Cut the chicken breast into regular 2 cm thick strips. The pieces must be uniform in size for even cooking in the oil.
- 2
Dip the pieces in the buttermilk with a pinch of sea salt. The acidity of the milk will soften the meat fibers.
- 3
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
Coat each piece in flour, then egg, and finally breadcrumbs. Press firmly with your palm so the crust adheres perfectly to the meat.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat for 5 minutes in a hot oven to regain the crunch, never use the microwave.
