Ingredients for Chicken Tenders:
(Tsp-Teaspoon; Tbsp-Tablespoon)
– Boneless Chicken Tenders(fillets) – 300-350 gms (10-12 nos.)
1st Marination:
– Salt- 1/2 tsp
– White Pepper Powder- 1/4 tsp
– Red Chilli Powder – 1 tsp
2nd Marination:
– Buttermilk- 2 cups (US cup measures)
– Whisked Egg- 1
– Hot Sauce- 2.5 tsp
– Salt- 1/2 tsp
For the Flour Coating :
– All Purpose Flour (Maida)- 2 cups (US cup measure)
– White Pepper Powder- 3/4 tsp
– Red Chilli Powder- 1 tsp
– Garlic Powder- 1/4 tsp
– Baking Powder- 1/4 tsp
– Salt- 2 tsp
Preparation:
– You can use chicken tenders readily available in stores or use boneless chicken fillets. In case you’re using boneless fillets cut them into chicken tender shapes or strips.
– Pat dry and then marinate with the 1st marinade. Set aside for 30 mins.
– Now add all the ingredients for the 2nd Marinade and mix in a bowl.
– Add the marinated chicken tenders and mix it well in the 2nd marinade. Cover the bowl and marinate for 2 hours. Keep in the refrigerator for 1.5 hrs and then keep it in room temperature for 30 mins.
– For the flour coating, mix all the ingredients in a flat glass dish and mix it well with a dry spatula just before you start coating.
– Take out one tender at a time from the buttermilk mix and place it on the breading mix. Coat it the way it’s been shown in the video. Repeat the process for the rest.
Process:
– Heat oil in a pan or flat skillet to 190C/375F. Drop around 5-6 coated tenders one by one to not crowd the pan. Do not stir for 1 minute and then fry on medium heat for another 4-5 mins flipping often to give an even golden colour. Total frying time 5-6 mins.
– Take out the tenders once golden brown and keep on a plate.
– Fry in batches of 5-6 tenders.
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