Approximate recipe; Four chicken breasts cut to desired size marinated in two cups buttermilk, one cup franks red hot, one cup dill pickle juice.
Double dredged in one bowl with egg and buttermilk mix and a seperate bowl with three cups flour, paprika, onion powder, garlic powder, salt, a little pepper (we kind of just threw it in here). We added some buttermilk drops to the dry bowl to kind build up some chunky bits to help get the crag on the chicken (from a kenji video).
Deep fried in vegetable oil on the stove top between 285 and 370 degrees F (tried to keep it around 335) for roughly six to eight minutes (I pulled chicken when meat probed above 165).
WannabeTraveler87
Tenders*
ViceMaiden
I was like “damn, that tricky ‘are they doodles or are they chicken tenders’ pic is fooling me again”.
4 Comments
Fried or baked? Looks good
Approximate recipe;
Four chicken breasts cut to desired size marinated in two cups buttermilk, one cup franks red hot, one cup dill pickle juice.
Double dredged in one bowl with egg and buttermilk mix and a seperate bowl with three cups flour, paprika, onion powder, garlic powder, salt, a little pepper (we kind of just threw it in here). We added some buttermilk drops to the dry bowl to kind build up some chunky bits to help get the crag on the chicken (from a kenji video).
Deep fried in vegetable oil on the stove top between 285 and 370 degrees F (tried to keep it around 335) for roughly six to eight minutes (I pulled chicken when meat probed above 165).
Tenders*
I was like “damn, that tricky ‘are they doodles or are they chicken tenders’ pic is fooling me again”.