Chicken Tenders

I will fight anyone that bad mouths a chicken tender. It's simultaneously our first comfort food as children, as well as the first menu item that we develop a hard opinion on. A twelve year old is practically defined by what chicken tender and dibbing sauce they adopt as their favorite.

Why it works:

Using tenders (i.e. tenderloins) is tricky because they have a line of cartilage down the middle and a protective skin that separates the muscle from the breast meat. The skin must be removed for breading adhesion, but some like the cartilage presence. If keeping, at least remove the connective part of the cartilage at the head of the tender with a chefs knife or shears.

This is a batter and bread technique, in comparison to southern three stage breading. This provides the best of both worlds (good adhesion, and good crunch).

The last secret is the baking powder, which giving lift and crunch. Remember, surface area and air equals crunch.

Yield: 1 #

Time: 1 Hour

Pairing: Fries, Ranch, Ketchup

Used in other Recipes: Dan's big game day box.

References:

https://dinnerthendessert.com/super-crispy-chicken-tenders/

https://www.youtube.com/watch?time_continue=1&v=n5nKYqvu29w&embeds_referring_euri=https%3A%2F%2Fwww.google.com%2Fsearch%3Fq%3Dkenji%2Bcrispy%2Bchicken%2B%26num%3D10%26sca_esv%3Dbf7d34be7343ee42%26rlz%3D1C1GCEB_enUS979US979%26sxsrf%3DAE3TifPkUrq&source_ve_path=Mjg2NjY

Equipment:

• Deep Fryer

• Sheet tray with rack

• Mixing Bowls

Ingredients:

• 1# Chicken tenderloins (fresh if possible)

• Batter / marinade

  • 1 pint buttermilk

  • Crystal hot sauce

  • .5 cup AP flour

  • 1 egg

• Dredge

  • 1 cup AP flour

  • .5 cup Potato starch

  • .5 cup Cornstarch

  • 1 table baking powder

  • Onion Power

  • Garlic powder

  • Sweet paprika

  • Kosher Salt

  • White pepper

  • MSG.

• Peanut oil (or some neutral oil for frying)

Instructions

1. Clean Chicken, make Batter, marinate in fridge over 2 hour - overnight.

2. Make dredge, taste for spice and salt, sprinkling in a little batter to shag flour. Coat and place on rack for flour hydration.

3. Place rack in fridge for 20- 30 minutes

4. Fry at 350 until golden brown, drip on rack.

Plating Instructions

Tasting Journal

Date:

Photo:

Tasting Notes: