Main Course
Chicken Tenders
Modern family food at its best. Simple techniques, quick and easy to do and ooohhh so good.
Ingredients
Ingredients:
- 450 g chicken
- 300 mls buttermilk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp salt
- 200 g flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1.5 L vegetable oil
Baked Potatoes
- 4 rooster potatoes
Sour Cream & Onion Dip
- 200 g sour cream
- 20 g cornichons
- 20 g capers
- 5 g chives
- 5 g parsley
- 2 g onion powder
- 2 g garlic powder
- 50 mls water
- Pinch sea salt and black pepper.
Method
Method
Fried Chicken
- Marinade the chicken: Slice each chicken fillet into 4 chunks.
- Pour the buttermilk into a bowl. Add in the seasoning. Add in the chicken. Cover, chill and marinate for a few hours.
- Weigh the flour into a bowl. Season it well the salt and pepper, turmeric, smoked paprika, onion powder and garlic powder. Heat the oil. Toss the chicken in the flour until it becomes gnarly and well coated.
- Gently place the chicken in the hot oil and cook for 6-7 minutes until golden brown. At this stage, the chicken will not be cooked through. Place some parchment paper on an oven tray.
- Remove the chicken from the oil and place it on a paper towel to absorb the excess oil, drain it on a wire tray and then transfer it to the oven to finish cooking. If using a meat thermometer the internal temperature should be 72?.
Baked Potatoes
- Scrub the potatoes, preheat the oven to 180?. Wrap in foil and bake for 1 hour.
Sour Cream & Onion Dip
- Dice the capers and cornichons and stir all the ingredients together. Loosen with a little water if needed.
- To Serve: Serve with warm chicken tenders with the baked potatoes, topped with sour cream dressing, garnished with chives and a large bright salad.
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