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Extra crispy chicken tenders featuring a unique double-dredging technique and a sweet, spicy hot honey glaze. These are designed to be crunchier and more flavorful than restaurant versions.
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Prep chicken with a light flour dusting and mix the dry coating ingredients. → Create a wet batter using part of the dry mix, an egg, and sparkling water. → Make the hot honey glaze with butter, cayenne, honey, and hot sauce. → Bread the chicken following the 'Wet-Dry-Wet-Dry' sequence. → Double fry the chicken (325°F then 375°F) and finish with a glaze of sauce.
Prep chicken with a light flour dusting and mix the dry coating ingredients. → Create a wet batter using part of the dry mix, an egg, and sparkling water. → Make the hot honey glaze with butter, cayenne, honey, and hot sauce. → Bread the chicken following the 'Wet-Dry-Wet-Dry' sequence. → Double fry the chicken (325°F then 375°F) and finish with a glaze of sauce.
Extra crispy chicken tenders featuring a unique double-dredging technique and a sweet, spicy hot honey glaze. These are designed to be crunchier and more flavorful than restaurant versions.
Toss chicken breast tenders with a little bit of flour and spices to dry out the surface of the meat.
Prepare the dry mix by combining a large amount of flour, cornstarch (about 1/3 the amount of flour), baking powder for crunch, and your herbs and spices.
Make the wet batter by taking a quarter of the dry mix, adding an egg, and slowly whisking in sparkling water until it reaches a loose pancake batter consistency.
Prepare the Hot Honey sauce by melting butter in a pan, toasting cayenne pepper in the butter, then removing from heat and stirring in the honey and hot sauce.
Bread the chicken using a double-dredge method: dip in wet batter, then dry mix, then wet batter again, and finally back into the dry mix (Wet-Dry-Wet-Dry).
Using sparkling water and baking powder creates tiny air bubbles that make the crust significantly crunchier.
The double-dredge method (Wet-Dry-Wet-Dry) creates a thick, craggy crust perfect for holding the sauce.
Double frying is essential for a crust that stays crispy even after being coated in honey sauce.
Ensure you kill the heat before adding the honey to the pan to prevent it from burning or becoming too bitter.
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