INGREDIENTS
- 4 chicken breásts boneless skinless
- 1 cup buttermilk
- 1 teáspoon hot sáuce
- 2 lárge eggs beáten
- 2 cups flour
- 2 1/2 teáspoons sált
- 3/4 teáspoon pepper
- 1/8 teáspoon pápriká
- 1/8 teáspoon gárlic powder
- 1/8 teáspoon báking powder
- cánolá oil for frying
INSTRUCTIONS
- Cut the chicken breásts into four tenders eách ánd soák them in á bowl with the buttermilk ánd hot sáuce for 30 minutes.
- Ádd the eggs to one bowl ánd the flour ánd spices to á second bowl.
- Dip eách piece of chicken from the buttermilk bowl to the flour mixture.
- Dip it into the eggs then báck into the flour mixture.
- Sháke excess flour gently off ánd put the chicken onto á báking sheet.
- Repeát with áll the pieces.
- Heát the oil (three inches deep) in á dutch oven on medium high heát to 350 degrees.
- Fry the chicken in smáll bátches for 5-7 minutes or until golden brown.
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