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would you eat this? (recipe in description) #asmr #cooking
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SPICY LEMON GARLIC CHICKEN TENDERS
Serves 8-12
INGREDIENTS
Chicken and marinade:960 ml buttermilk160 ml pickle juice2 large eggs30 g all-purpose flour2 tbsp paprika2 tbsp garlic powder2 tbsp onion powder2 tsp cayenne pepper2 tsp black pepperSalt to taste1.8 kg chicken tenders, pounded evenlyNeutral oil for frying
Crispy coating:120 g cornstarch500 g all-purpose flour2 tsp baking powder2 tsp black pepper2 tbsp onion powder2 tbsp garlic powderSalt to taste
Lemon garlic dip:30 ml lemon juice14 g honey1/2 tsp Dijon mustard2 small garlic cloves, grated1 tsp lemon zest240 g mayonnaise1 tsp black pepperSalt to taste
Chili garlic butter:230 g unsalted butter2 red chilies, deseeded and finely chopped6 garlic cloves, minced1 tsp chili flakes14 g honey60 ml lemon juice2 tsp lemon zest2 tbsp chopped parsley1 tsp black pepperSalt to taste
Garnish:90 g finely grated Parmesan2 tsp chopped parsley
METHOD
1. In a large bowl, whisk the eggs, buttermilk and pickle juice. Stir in the marinade flour and seasonings, then fold in the chicken. Cover and refrigerate for 30 minutes to 4 hours.
2. Combine the dip ingredients until smooth and chill. In a wide dish, mix the cornstarch, flour, baking powder and coating seasonings.
3. Let excess marinade drip from a tender, then press it into the dry mixture. Give it another quick dip in the marinade and a second coating of flour. Repeat with the remaining chicken.
4. Bring the frying oil to 350 F. Fry a few tenders at a time for about 4-6 minutes, turning occasionally. The crust should be golden and the thickest part must reach 165 F. Transfer to a wire rack. Let the oil return to 350 F between batches.
5. Melt the butter over medium-low heat. Add the fresh chilies, garlic and chili flakes; stir for 30-60 seconds without letting the garlic brown. Take off the heat and stir in the honey, lemon juice, zest, parsley, pepper and salt.
6. Spoon a little warm chili butter over each portion, keeping the crust lightly coated. Add the Parmesan, lemon zest and parsley. Serve immediately with the lemon garlic dip.
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Serves 8-12
INGREDIENTS
Chicken and marinade:960 ml buttermilk160 ml pickle juice2 large eggs30 g all-purpose flour2 tbsp paprika2 tbsp garlic powder2 tbsp onion powder2 tsp cayenne pepper2 tsp black pepperSalt to taste1.8 kg chicken tenders, pounded evenlyNeutral oil for frying
Crispy coating:120 g cornstarch500 g all-purpose flour2 tsp baking powder2 tsp black pepper2 tbsp onion powder2 tbsp garlic powderSalt to taste
Lemon garlic dip:30 ml lemon juice14 g honey1/2 tsp Dijon mustard2 small garlic cloves, grated1 tsp lemon zest240 g mayonnaise1 tsp black pepperSalt to taste
Chili garlic butter:230 g unsalted butter2 red chilies, deseeded and finely chopped6 garlic cloves, minced1 tsp chili flakes14 g honey60 ml lemon juice2 tsp lemon zest2 tbsp chopped parsley1 tsp black pepperSalt to taste
Garnish:90 g finely grated Parmesan2 tsp chopped parsley
METHOD
1. In a large bowl, whisk the eggs, buttermilk and pickle juice. Stir in the marinade flour and seasonings, then fold in the chicken. Cover and refrigerate for 30 minutes to 4 hours.
2. Combine the dip ingredients until smooth and chill. In a wide dish, mix the cornstarch, flour, baking powder and coating seasonings.
3. Let excess marinade drip from a tender, then press it into the dry mixture. Give it another quick dip in the marinade and a second coating of flour. Repeat with the remaining chicken.
4. Bring the frying oil to 350 F. Fry a few tenders at a time for about 4-6 minutes, turning occasionally. The crust should be golden and the thickest part must reach 165 F. Transfer to a wire rack. Let the oil return to 350 F between batches.
5. Melt the butter over medium-low heat. Add the fresh chilies, garlic and chili flakes; stir for 30-60 seconds without letting the garlic brown. Take off the heat and stir in the honey, lemon juice, zest, parsley, pepper and salt.
6. Spoon a little warm chili butter over each portion, keeping the crust lightly coated. Add the Parmesan, lemon zest and parsley. Serve immediately with the lemon garlic dip.
Check out my TikTok: http://www.tiktok.com/@thezachchoi
Check out my Instagram: http://www.instagram.com/zachchoi
Check out my Facebook: http://www.facebook.com/zachchoiasmr
Check out my Twitter: http://www.twitter.com/zach_choi
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