Heat 2 1/2 – 3 inches of cooking oil to 350°. Then, dredge the strip in the flour mixture until it is fully coated, and set it aside until you complete the dredging process. Take each strip out of the marinade, shake off the excess buttermilk, and dip it into the wet batter. Prepare the all-purpose flour dredge by mixing flour, salt, black pepper, garlic powder, onion powder, paprika, baking soda, celery salt, and ground cumin. Prepare the wet batter and all-purpose flour dredge.Īfter you have marinated the chicken tenders, prepare the wet batter by whisking together the club soda, eggs, and 1 cup of flour in a large bowl until fully incorporated. Cover and refrigerate for at least 2 hours or overnight. Toss the chicken strips to coat them in the marinade. In a large bowl, mix buttermilk and marinade seasonings (salt, pepper, garlic powder, onion powder, and paprika) until fully incorporated. Marinate the chicken strips for moistness, tenderness, and added flavor. Cut each chicken breast into four strips.
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