The Ultimate Chicken Tender (Recipe #1)
1 Chicken ➡️ 10 Recipes
For this FULL recipe and the other 9 recipes in this series… check out my website at www.triggtube.com OR visit the link in my bio
Ingredients:
1lb Tenders Marinated 20 mins in…
2 Cups Water
1 tsp Salt
2 c Flour
⅔ c Cornstarch
2 tsp Baking Powder
1 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 c Sparkling Water
1 qt Oil
In a large bowl mix the dry ingredients
Preheat the Oil on Med High in a Heavy Pot or Wok until it is 400°F/200°C
Take about 1 Cup of the Dry Mix and mix it in a separate bowl with the Sparkling Water to make a loose and Wet Batter that’s the consistency of loose pancake batter
Dredge the Chicken Tenders in THIS Order… Dry Mix – Wet Batter – Dry Mix
Press the dry mix in thoroughly and let the tenders sit in the dry mix till ready to fry
Deep Fry the Coated Tenders in batches of 2 – 3 at a time until golden brown** (2 – 3 minutes)
Dry on wire rack and coat in the Sauce of your choice
#recipes #chicken #cooking #friedchicken
source
For this FULL recipe and the other 9 recipes coming in this series… check out my website at http://www.triggtube.com OR visit the link in my bio
Ingredients:
1lb Tenders Marinated 20 mins in…
2 Cups Water
1 tsp Salt
2 c Flour
⅔ c Cornstarch
2 tsp Baking Powder
1 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 c Sparkling Water
1 qt Oil
In a large bowl mix the dry ingredients
Preheat the Oil on Med High in a Heavy Pot or Wok until it is 400°F/200°C
Take about 1 Cup of the Dry Mix and mix it in a separate bowl with the Sparkling Water to make a loose and Wet Batter that's the consistency of loose pancake batter
Dredge the Chicken Tenders in THIS Order… Dry Mix – Wet Batter – Dry Mix
Press the dry mix in thoroughly and let the tenders sit in the dry mix till ready to fry
Deep Fry the Coated Tenders in batches of 2 – 3 at a time until golden brown** (2 – 3 minutes)
Dry on wire rack and coat in the Sauce of your choice
#recipes #chicken #cooking #friedchicken
Quang Tran really is a revolutionary chef huh?
Have you tried using Everclear instead of water in the wet batter?
How could you let this happen?
Such good channel
You didn’t show the removal of the tendon.
Because… What?
Can I air fry them?
2 temders per clicken? Ooof
Does anyone know if Costco tenders have the tendon? Or do you need to remove them?
WHERE DID YOU GET THAT APRON??!????
No gloves is nasty bro😂
I tried this when the original short dropped and I can confirm these BANG. Best effort to tastiness ration too! No need to wsste a bunch of buttermilk and wait 24 hours
What kind of wok is that?
Your little “flub” was by design. Therefor YouTube will never ever show me your BS videos again.
Hey, my "tenders" are back! My dude.
this is how you turn one chicken into ten ders
Bacon
Hello, concise and precise another short as well! Just wanted to let you know that I think you should also include your grading rubrik. Like what did you check on all those 50 tenders. I know it may be a lot longer, maybe another short, but I think it is a betterment for our understanding of the effort you put into these videos.
Thank you for doing this. The amount of dedication is amazing.
I tried using the previous video on it to make like eight tenders a few days ago and the biggest problem I ran into was not really knowing exactly how the dry mix/batters worked, and of course NOW this comes by to explain everything lol
You're killing me. I'm on OMAD diet and I haven't eaten in 24 hours right now. That looks sooooo good.
Ain't nobody got time for a double fry
You are doing god's work my friend 😂
Ah yes. Lets use canola oil. Surely if it was used as an industrial lubricant it can be used to make food.
You forgot the vacuum fryer.
Im not doing that
I’m just here for the MINERAGUA. Best sparkling water on the market! So fizzy each sip makes you burp ❤️
his neighbors properly sitting in their gardent waiting for him to give them all his sampels
I've been brining chicken EVERY time I'm cooking it now – and it MAKES A HUGE DIFFERENCE!!!! Thanks
Feel like the dont do that part is what im best at in the kitchen.
adding a small amount of water to the dry mix gives more crunchy bits that stick to the chicken tender.
Hi
dont know if its on purpose but i like your lighting, it feels much more natural then most other youtubers who crack the hell out of there lighting settings and make the food look completely different
I only have one hand 🙁
was there an average amount of time it took for the oil to heat back up after taking chicken out the first time?
Saving up all my good boy points for some tendies
Sparkling water? How's about light beer instead, same thing in my book😂😂
we need a black guy to test this
This is a great traditional style tender recipe
It was going ok until you mentioned frying and in the Frankenstein oils.
Looks great, for someone with shaky hands. Is it possible to use an air fryer instead of the oil pan?
Also, really like seeing the sparkling water for that extra level 😊😊
Cook it in lard. Way better