The Ultimate Chicken Tenders
overnight + 30 minServes 4
Crispy fried chicken thighs marinated in sriracha, double-dredged and fried until golden, served with warm sriracha honey.
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| prepHeat neutral oil to 180°C / 356°F in a deep pan | |||||
| 240 g sriracha | Combine sriracha, water & salt; marinate chicken overnight | Remove chicken from marinade, coat in dry dredge 60 turns | Dip in wet dredge, return to dry dredge, turn 60 times | Fry 180°C / 356°F until golden & 68°C internal temp | Drain chicken, season & serve with sriracha honey |
| 120 ml water | |||||
| 14 g fine salt | |||||
| 12 chicken thighs, unrolled, halved lengthways, scored | |||||
| 100 ml buttermilk | Whisk buttermilk & cornflour into slurry | ||||
| 25 g cornflour | |||||
| 100 ml sparkling water | |||||
| 400 g plain flour | Mix flour, potato starch, baking powder, salt, MSG, white pepper, black pepper, onion powder, garlic powder & cayenne | ||||
| 160 g potato starch | |||||
| 17 g baking powder | |||||
| 12 g fine sea salt | |||||
| 20 g MSG | |||||
| 20 g white pepper | |||||
| 5 g black pepper | |||||
| 5 g onion powder | |||||
| 5 g garlic powder | |||||
| 5 g cayenne pepper | |||||
| 100 g honey | Warm honey, whisk in sriracha, season with salt & pepper | ||||
| 15 g sriracha | |||||
| pinch of salt | |||||
| pinch of black pepper | |||||
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