Savory Fried Chicken Tenders Crispy & Soft with the Egg White Coating. Great recipe for Savory Fried Chicken Tenders Crispy & Soft with the Egg White Coating. I had an egg white left over, so I used it as coating the chicken. By pounding and flatting out the meat, it'll become tender.

Savory Fried Chicken Tenders Crispy & Soft with the Egg White Coating Place the batch of chicken tenders on a paper towel-lined plate. Crispy Fried Buttermilk Chicken Tenders are savory, juicy and tender on the inside and crispy-crunchy on the outside. They are made with buttermilk, Argo® Corn Starch, some all-purpose flour, and seasoned with smoked paprika, cayenne pepper, cumin, black pepper, kosher salt onion powder and garlic powder then deep fried in a vegetable-based oil. You can have Savory Fried Chicken Tenders Crispy & Soft with the Egg White Coating using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Savory Fried Chicken Tenders Crispy & Soft with the Egg White Coating

  1. Prepare of Chicken tenders.
  2. Prepare of Salt and pepper.
  3. It’s of Egg white.
  4. You need of Katakuriko.
  5. It’s of Sesame seeds.
  6. It’s of Oil for deep frying.
  7. Prepare of Lemon, if you have.

To get the perfect crisp chicken tender, you will want to double bread them. This means dipping them in the wet ingredients, then dry, then wet, then dry again. This gives them a nice thick coating that gets perfectly crispy when fried. I find that a mixture of flour and cornstarch give creates a wonderfully crisp batter.

Savory Fried Chicken Tenders Crispy & Soft with the Egg White Coating instructions

  1. Remove the sinews from the chicken and cut into bite-sized pieces..
  2. Cover your cutting board or kitchen counter top as well as the rolling pin with plastic wrap to keep them from getting dirty. Place the chicken on the board/counter top and lightly pound with the rolling pin to flatten..
  3. Season the chicken with salt and pepper, then rub in the egg white. Lightly sprinkle with katakuriko..
  4. Add plenty of sesame and quickly fry in oil at 160-170℃ and it's done..
  5. I used a frozen egg white that I let it defrost at room temperature..
  6. Enjoy it piping hot. Serve with a squeeze of lemon juice! I recommend eating this with alcohol..

After the chicken is fried for a few minutes on each side, put it on a cookie rack and blot with a paper towel to remove any extra oil. As a child, my family would line a dish with paper towels and stack the chicken on top of each other with paper towels in between each layer. This is how you end up with soggy breading. Rest the chicken on a cookie rack and you're guaranteed a crispy delight. A deep fried crisp chicken fry with Indian flavors.

source: cookpad.com