Tonight’s recipe is from Yellowstone – Chef Gator’s kickin’ chicken tenders. I love a chicken tender, and if you make them yourself you know exactly what’s in them, so you can enjoy them guilt-free. I’ve deviated ever so slightly from the original by adding cornflour to the dredge, which makes it lovely, light and crisp.
Ingredients
Marinade
- 600-700 g chicken mini fillets about 4 per person
- 400 ml buttermilk
- 60 ml hot sauce
Sweet jalapeño sauce
- 100 g pickled jalapeños (I use my cowboy candy)
- 1 tbsp honey
- 1/2 tbsp maple syrup
- 1/2 tbsp hot sauce
- sprinkle Cajun seasoning
Coating
- 2 eggs
- 60 ml milk
- 150 g plain flour
- 75 g cornflour
- 1 tbsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp cayenne pepper
- vegetable oil for shallow frying
Instructions
Ahead
- Mix the buttermilk and hot sauce, add the chicken and marinate in the fridge for 2–12 hours.
- Mix the jalapeños, honey, maple syrup, hot sauce and Cajun seasoning. Chill so the flavours mingle, then take it out of the fridge about an hour before serving.
Fry
- Drain the chicken. Whisk the eggs with the milk in one bowl, and mix the flour, cornflour, paprika, salt, pepper and cayenne in another.
- Heat about 1cm of oil in a large, wide pan to 165°C.
- Dip each fillet in the egg mixture, then coat it completely in the flour mixture, knocking off the excess.
- Fry for about 6 minutes, turning after 3, until golden and cooked through.
- Drain on a paper-lined tray and serve with the sweet jalapeño sauce.
Nutrition
Calories: 143.2kcalCarbohydrates: 15gProtein: 7.2gFat: 6.6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: