Spicy Crispy Chicken Tenders Recipe | Perfect Fried Chicken Tenders

Spicy Crispy Chicken Tenders Recipe | Perfect Fried Chicken Tenders | Spicy Juicy Chicken Tenders | Chicken Tenders Recipe | Fried Chicken Tenders | Chicken Fingers | Chicken Strips | Best Crispy Chicken Tenders

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Ingredients for Chicken Tenders/Strips:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless Chicken Tenders(or strips) - 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- 1.5 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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