would you eat this? (recipe in description) #recipe #asmr #cooking

Sweet Chili Garlic Chicken Tenders 🍗🔥
Prep: 30m | Cook: 6m | Serves: 4

Ingredients:
Cooking oil for frying
Chicken Marinade & Wet Dip:
1 lb chicken tenderloins
1 1/4 cups buttermilk
1 tbsp fresh lemon juice
1 tbsp soy sauce
3 tbsp hot sauce
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp smoked paprika
1/4 tsp ground black pepper
Kosher salt to taste

Crispy Dry Coating:
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 1/2 tbsp baking powder
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp smoked paprika
1/4 tsp ground black pepper
Kosher salt to taste

Sticky Chili Garlic Glaze:
1/2 cup honey
1 tbsp tomato ketchup
2 tsp soy sauce
2 tsp fresh lemon juice
3 tbsp hot sauce
2 tsp Asian garlic chili paste
2.5 cloves garlic, minced
1 tbsp unsalted butter, chilled
Kosher salt to taste

Homemade Ranch Dip:
1/2 cup mayonnaise
1/4 cup sour cream
1 tbsp buttermilk
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp dried parsley flakes
1/2 tsp dried dill weed
1/2 tsp ground black pepper
3/4 tsp fresh lemon juice
Kosher salt to taste

Instructions:
1. Begin by pouring the buttermilk, lemon juice, soy sauce, and hot sauce into a mixing bowl, then stir in the garlic powder, onion powder, smoked paprika, black pepper, and salt. Submerge the chicken strips completely, seal the container securely, and put it in the fridge to marinate for a minimum of thirty minutes so the meat absorbs maximum flavor and stays tender.

2. In a wide, shallow tray, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, and salt to prepare your dredging station.

3. Take each piece of chicken out of the dairy marinade, allowing any excess liquid to drip away, and press it firmly into the dry flour blend. Dip the piece back into the reserved wet marinade for a brief second, then press and coat it a second time in the flour to form a rugged, heavy crust. Set the coated pieces aside to rest for a few minutes.

4. Heat enough frying oil in a deep pot or heavy-bottomed skillet until it reaches 350°F. Drop the tenders in carefully in small batches, cooking them for roughly 4 to 6 minutes while turning occasionally until golden brown and registering an internal temperature of 165°F. Transfer the cooked chicken onto a wire cooling grate to preserve the crunch.

5. For the sweet chili glaze, place a small saucepan over medium-low heat and combine the honey, ketchup, soy sauce, lemon juice, hot sauce, chili garlic paste, minced garlic, and salt. Allow the mixture to simmer gently for a couple of minutes until it becomes glossy and thick, then lower the heat entirely and whisk in the cold butter until fully incorporated.

6. Gently coat or brush the warm sweet chili glaze all over the freshly fried chicken tenders.

7. In a separate small bowl, whisk all the ranch dressing ingredients together until smooth and uniform, and keep it chilled in the refrigerator until you are ready to serve.
8. Plate up the crispy, glazed chicken tenders immediately alongside the cold homemade ranch dipping sauce and enjoy.

#recipe #cooking #asmr