Chili Crunch Chicken Tenders
Equipment
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
large eggs (whisked)
2 pcs
all-purpose flour
240 g
cornstarch
60 g
baking powder
1 tsp
garlic powder
2 tsp
onion powder
2 tsp
salt
2 tsp
paprika
2 tsp
5-spice powder
1 tsp
neutral oil
1000 ml
Chili Crunch Mayo
mayonnaise
240 ml
chili crunch
60 ml
Garnish
green onions (sliced thinly)
3 pcs
chili crunch
15 ml
flaky salt
1 tsp
Instructions
Prepare and season chicken
Slice chicken breasts into strips and season generously with all seasonings.
Set up coating station
Prepare flour mixture and whisk eggs in separate bowls.
Heat frying oil
Heat neutral oil in a large pot or deep skillet to 175°C.
Coat the chicken
Create crispy bits in flour, then dip chicken in egg and coat thoroughly with flour mixture.
Fry the chicken
Fry chicken in batches for 7-10 minutes until deeply golden and cooked through.
Prepare chili crunch mayo
Mix mayonnaise with chili crunch until smooth.
Serve the chicken tenders
Plate chicken, drizzle with chili crunch, add green onions and flaky salt. Serve with chili crunch mayo.
Original recipe
Storage
Reheat in oven or air fryer to restore crispiness. Chili crunch mayo can be stored separately in fridge for up to 5 days.
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