Description
Chicken tenders, adapted from a recipe at Butter With a Side of Bread.
Ingredients
Scale
For the chicken and marinade:
- 12 chicken tenders (or 4 boneless, skinless chicken breasts, each sliced into about 3 strips)
- 1 1/2 C buttermilk
- 1 Tbsp cornstarch
- 1 1/2 tsp sugar
- 2 Tbsp Frank’s Red Hot or other hot sauce
- 1/2 tsp ground black pepper
For the breading:
- 3/4 C panko breadcrumbs
- 3/4 C regular breadcrumbs
- 3/4 C all-purpose flour
- 1 1/2 Tbsp onion powder
- 2 tsp granulated garlic
- 1/2 tsp cayenne pepper
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 4 C shortening or high-smoke point oil
Instructions
- Mix the ingredients for the marinade in a bowl by whisking together.
- Add the chicken to the marinade, mix to coat all the meat, and allow to marinate for 20–40 minutes.
- Meanwhile, make the breading by combining all the breading ingredients in a wide bowl or shallow dish.
- Also meanwhile, start preheating the oil in a large, heavy pot. Set up your ChefAlarm probe using the pot clip and set the high-temp alarm for 365°F (185°C) and the low-temp alarm for 345°C (174°C).
- Bread the strips one at a time by taking them from the marinade, dripping off the excess, and placing them in the bowl with the breading. Turn and cover them with the breading and set aside.
- Once the strips are breaded and the oil is hot, start cooking. Place 3–5 strips in the oil at a time and cook, watching the oil temperature and adjusting the heat accordingly, for about 3–5 minutes.
- As they start to brown, check their internal temperature with your Thermapen ONE, looking for a lowest temperature no lower than 158°F (70°C).
- As the strips finish cooking, remove them to a paper towel-lined cooking sheet to drain.
- Cook the next batch, allowing the oil temperature to recoup before adding more strips. Repeat until all the tenders are cooked.
- Serve!
