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- start with a quart of buttermilk and a gallon ziploc bag (pickle juice instead of buttermilk is probably closer to the taste if you're feeling that instead; just use less salt)
- put half a cup of kosher salt and a 1/4th a cup of sugar in the buttermilk
- stir it till it's all dissolved, then add your chicken tenders
- if you're doing breasts, cut them in half lengthwise first
- let it sit for at least six hours, and up to overnight in the fridge
- about half an hour before you take the tenders out
- (the timing doesn't matter
- combine two teaspoons of paprika, two tablespoons of ground black pepper, 1/2 teaspoon of cayanne pepper, and one teaspoon of MSG in a small bowl
- the MSG is optional but it adds a lot to it
- stir that all together till you can't tell one thing from another
- then, in a bigger bowl, do 1 1/2 cups of all purpose flour, two tablespoons of powdered non-fat milk, one teaspoon of baking powder, 1/2 teaspoon of kosher salt, two teaspoons of sugar, and basically the entire bowl of your spice mixture together
- mix em' up the same way, till you can't tell one thing from another thing
- crack some eggs, stir em' up with some milk in a shallow dish, then drop a few spoonfuls into the flour mix and mix it with your hands; you want it to feel like wet sand
- preheat your oil at 350 (the oil isn't important, but I do prefer peanut because it's harder to burn)
- pull your tenders out of the brine, pat them relatively dry with some paper towels (it's ok if it's got a little left on it, you just don't want it literally dripping brine)
- dip it in the egg, then coat both sides with your spiced flour; you want it to be covered with little raised bumps, like it's got a yeast issue or something
- then put it in the oil to cook for like four to six minutes
- once you pull em out, bam
- chicken tenders
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