Fillets of Boneless Chicken Tenders (fillets) 300-350gms (10-12 no
1st Marination
Salt 1/2 tsp
White Pepper Powder 1/4 tsp
Red Chilli Powder 1 tsp
Marination: Buttermilk 2 cups (US-cup measures)
Whisked egg 1
Hot Sauce 2.5 Tsp
Salt 1/2 Tsp for the Flour
Coating: -All-Purpose Flour, 2 cups (US cup measure)
White Pepper Powder 3/4 tsp
Red Chilli Powder 1 tsp
Garlic Powder 1/4 Tsp
Baking Powder 1/4 Tsp
Salt 2 tsp
How to make chicken fillet recipe
Either buy chicken tenders in the supermarket or make your boneless chicken fillets. If you are using boneless fillets, cut them into chicken tender shapes. Pat dry the fillets and then marinate in the first marinade. Allow resting for 30 minutes.
Mix all ingredients for the second marinade in a bowl. Mix the chicken tenders in the second marinade. Marinate the chicken tenders in the marinade for at least 2 hours. After allowing the bowl to cool in the refrigerator, place it at room temperature for 30 minutes.
Now Mix all ingredients in a glass dish. Use a spatula to mix the mixture well before coating.
One tender at a stretch from the buttermilk mixture should be removed and placed on top of the breading mix. As shown in the video, coat it with the breading mix. Continue the process until you are satisfied.
To heat oil, heat oil in a skillet or pan to 190C/375F. To ensure that the tenders don’t crowd the pan, drop around 6-8 coated tenders. Now Stir for about 1 minute, then turn the tenders once more. Fry on medium heat for another 4-5 minutes, flipping every so often to achieve a golden color. Fry for 5-6 minutes. Once the tenders are golden brown, remove them from the pan and place them on a plate. Fry the tenders in batches of 5-6.