Fried Chicken Tenders using Ed Sheeran's Hot sauce
This recipe is all about my Fried Chicken Tenders made using Ed Sheeran's Hot sauce. They're just so good!
Ingredients
- ½ kg chicken breasts
- rapeseed or sunflower oil for frying
Ingredients for wet batter
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon red chilli
- 300 ml buttermilk
- 35 ml Tingly Teds Hot sauce
Ingredients for dry batter
- 300 g flour
- 2 tablespoons of cornstarch
- 2 teaspoons of bicarbonate of soda essential for a crispy coating, do not omit!
- The same seasonings used in the wet batter:
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of cayenne pepper
- 1 teaspoon of dried parsley
- 1 teaspoon of salt
- 1 teaspoon of salt
- ¼ teaspoon of red chilli
Instructions
- Begin by cutting your chicken breasts into tender like strips and place them in a large bowl.
- To your chicken add all of your seasoning for the wet batter, the buttermilk and hot sauce. Using your hands (they're your best utensil!) mix together the chicken until everything is throughly combined. Clingfilm the bowl and place your chicken to marinate in the fridge for a minimum of 4 hours.
- In a shallow dish, add the ingredients for the dry batter: flour, seasonings, cornstarch and bicarbonate of soda. Whisk this together.
- Heat up a frying pan with some sunflower or rapeseed oil on a medium heat.
- Remove your chicken from the fridge and dip each chicken strip into the dry batter. Shake off any excess and drop straight into the hot oil. Fry a couple of strips at a time until they are golden and crispy, about 5-6 minutes on each side. If they brown too quickly turn the heat down. Be sure not to overcrowd the pan.
- Drain on paper towels and then serve with some more of Tingly Ted's hot sauce!