6/29/2023 0 Comments Dark amber shatter batterStep 13: Take rested chicken tenders and fry for 1-2 additional minutes at 425 degrees. Step 11: Fry for 4-5 minutes or until chicken is thoroughly cooked. Step 10: Dust chicken tenders in flour, then dip into shatter batter. Step 9: Once oil is heated, add 1 TSP (or small spoonful) of oil blend to shatter batter and mix gently. Step 8: In a deep skillet, add canola oil. Step 7: In a separate medium mixing bowl, add 2.5 cups AP flour. Step 6: Fold egg whites into a larger mixing bowl with shatter batter ingredients. Step 5: In a separate medium mixing bowl, add egg whites and whisk until light and airy. Step 3: Add baking powder, baking soda, salt, onion powder, garlic powder, cayenne, paprika, mustard powder and black pepper. Step 2: In a large mixing bowl, sift AP flour, rice flour and cornstarch. Make sure you heat the banger evenly, all around the shatter. Place it below the banger and heat it slowly with the flame for about 10 seconds. Step 1: In a large mixing bowl, add buttermilk, salt, sugar and marinate chicken tenders in buttermilk brine (for about 25 minutes up to 24 hours). The HAMR Cold Start Concentrate rig comes with a super-powerful lighter that’s guaranteed to heat your shatter THC to the right temperature. It just encapsulates all of your tastebuds.” “That buttermilk brine goes all the way through. “That is what you want when you eat a chicken tender: cr-unch!” she says emphatically. After plating her chicken, she takes an audibly crunchy bite. After the meat is prepared, chef Arrington walks us through the ingredients and techniques she uses to make her “shatter batter,” a super crunchy coating that will make and keep these tenders crispy.Īfter dredging the chicken in flour and the batter, she drops the tenders in hot oil, not once, but twice, to ensure the inside is cooked, and the outside is extra crispy, but not burnt. Next, she brines the chicken in buttermilk with a little bit of salt and sugar for about 20 minutes. She begins the complex process by breaking down the chicken to show where the actual tender can be found. “Everyone loves a chicken tender, yet some people might think it’s basic,” says chef and Plateworthy host Nyesha Arrington.
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