I’ve found that letting the chicken sit once it is dredged in the season flour allows the breading to stick when frying. Once the chicken tenders are breaded, let them sit on a tray for at least 15 minutes on a tray. This is called “dry brining” which will result in a more juicy chicken tender. Once the chicken has been seasoned, let the chicken tenders sit for at least 20 minutes to allow the salt to absorb into the meat. Place on a tray and let the chicken rest for 15 minutes while you heat up the oil. Next, coat the chicken in the Seasoning Flour and use your hands to pack the coating into the chicken. Dredge the chicken prior to fryingĭust the chicken in the plain flour, then dip your chicken in the Wet Batter and let any excess batter drip off. In a third bowl, add 1 cup of plain flour. In another bowl, mix together your Wet Batter ingredients and whisk to combine. Add additional sparkling water to the seasoning flour 1-2 tbsp at a time and rub the flour with your hands to create additional craggily bits. In another bowl, combine your ingredients for the Seasoning Flour and mix well. Here is what you’ll need:Ĭreate the seasoned dredge for the Honey Butter Fried Chicken These was some of the crispiest, most flavorful Korean Honey Butter Fried Chicken I have ever made! The first step to amazing chicken tenders is seasoning a spice marinade. Honey Butter Fried Chicken: Recipe Instructions Marinating the Chicken Good quality un-salted butter is a staple in my kitchen – my favorite brand is Kerrygold! I buy mine in bulk from Costco, as butter keeps in the freezer up to 5 months. Some bags that are not usually associated with food handling may contain dyes, glues, or other chemicals that may be absorbed by the food.This is a KEY ingredient in this recipe! The carbonation makes the batter lighter and more aerated – basically, the carbon dioxide bubbles in the batter expand when they hit the hot oil and it leaves the chicken tender with tiny pores that allow for more air (AKA MORE CRUNCH). It is important to make sure that whichever type of bag is used that is be a bag intended for contact with food. Large plastic kitchen bags work the best and some people prefer paper bags. When coating smaller foods, such as onion rings, several pieces can be coated at one time. When coating larger foods, it is best to coat one piece at time, such as when coating chicken pieces for frying. Simply add the flour and seasonings to the bag, insert the food, and shake the bag or roll the food in the bag to coat the food. The coated food should not remain sitting too long before cooking, which could make the coating soggy, preventing the food from cooking effectively.Īnother method for coating foods with flour is with the use of a large bag. It is important that the food not be heavily coated, but the application of a light, even coating will insure that the food achieves a golden brown appearance and a tasty coating when cooked. The food should be dredged through the flour on all sides, providing an even coating over the entire piece of food. Pat the food with paper towels to absorb excess moisture. This procedure enables each piece of food to be prepared with the desired amount of seasoning, rather than relying on the seasoning to be evenly distributed in the coating mixture.īefore dredging, the food should first be lightly dried. An alternative method is to first apply any seasonings, such as salt, pepper, herbs, or spices to the food and then dredge the food in flour. All of the dry ingredients can be mixed together and then the food can be dredged through the mixture. The flour and the other dry ingredients should be placed on a food mat, paper towel, shallow pan, or a large bowl. There are several reasons for dredging: the coating applied to the food acts as a barrier that keeps the food from sticking to the pan as it cooks it enables the exterior of the food to become crisp and darken evenly without burning and it prevents the texture of the food from becoming tough. Fish fillets, boneless poultry, pork cutlets, and veal cutlets are some of the foods that are often dredged in flour and other dry ingredients before cooking. Flour can be used alone as a coating, but it is more often combined with other dry ingredients such as herbs, spices, salt, or breadcrumbs to create a seasoned coating on the food that becomes brown and crispy after it is cooked. Dredging is a process in which foods are pulled through dry ingredients, such as flour, in order to coat the food before cooking.
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