Light and Tender Crispy Chicken. Crispy homemade panko chicken nuggets, seasoned with garlic, herbs, and spices. This healthier version uses whole wheat flour and canola oil. The only thing I did differently was soaked my chicken tenders in buttermilk for a few hours.
Get all my tips for making that crispy crust you crave, seasoning like a pro (and shortcuts if you don't know how), and fry them.
Crispy Chicken Tenders marinaded in buttermilk then fried (or oven baked!) golden brown are juicy and flavorful with southern seasonings.
These Homemade Chicken Tenders are soaked in buttermilk and fried crisp are super flavorful, moist and extra crispy on the outside.
You can cook Light and Tender Crispy Chicken using 12 ingredients and 16 steps. Here is how you cook it.
Ingredients of Light and Tender Crispy Chicken
- Prepare of Chicken breast meat.
- You need of For the coating:.
- Prepare of Water.
- It's of Flour.
- It's of Panko.
- It's of Baking soda.
- It's of Egg.
- It's of For the sauce:.
- It's of Soy sauce.
- You need of Sugar.
- Prepare of Mirin.
- You need of Mayonnaise.
These buttermilk chicken tenders are the most delicious chicken tenders you will ever make at home. They have a light and crispy batter and are so Buttermilk tenderizes and provides flavor. We start our recipe with boneless, skinless chicken breast. Cut it into strips and place in a bowl of buttermilk.
Light and Tender Crispy Chicken step by step
- Add 1 cup (200 ml) of flour to 1 cup of water!.
- Add 1 cup of panko..
- Add 1 tablespoon of bicarbonate of soda (baking soda)!.
- Add the egg, and mix well with a whisk. The coating is complete..
- Cut the chicken breast meat into thin strips, and season lightly with salt and pepper. As long as the pieces are easy to eat, you can cut them in any shape you like..
- Put all the chicken pieces in the coating mixture and mix well. Your hands are better for this than chopsticks..
- Fry the well coated chicken in 160 to 170°C oil..
- The coating really doesn't stick well, so kind of force it on the chicken while it's in the oil..
- The amount of coating or batter should be just about right. Don't dip the chicken pieces in it individually or you may run out of the batter or not have enough. Just put it all in and mix!!.
- Take the chicken out of the oil when you think it still looks a bit pale, and drain..
- When the chicken has all been fried once, raise the oil temperature to 170 to 180 °C. Once the oil has heated up, fry the chicken again! This time fry it until it's golden brown..
- The pile on the left is twice-fried, and the pile on the right has just been fried once. This is the difference in color between the two stages..
- Put the sauce ingredients in a frying pan and simmer briefly. 4 tablespoons each of soy sauce, sugar, mirin, and 2 tablespoons of mayonnaise..
- Coat the crispy chicken in the sauce quickly! Since the chicken is twice-fried, it will stay crispy and delicious even when coated with the sauce..
- The chicken pieces look very elegant if served like this, standing up..
- They are also delicious served sandwiched in buns..
Look how golden these baked chicken tenders are!! The secret is toasted breadcrumbs - great tip for all baked breaded chicken. The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. Bonus: No dirty fingers with my quick crumbing technique! These Crispy Baked Chicken Tenders are made extra crispy with the use of panko breadcrumbs.