Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Shatter-Batter Chicken Tenders with Honey Mustard Dipping Sauce
Chef Nyesha Arrington's take on a fried food classic, super-cripsy fried chicken tenders marinated in buttermilk with a honey-mustard dipping sauce.
Course
Appetizer, Main Course
Cuisine
American
Keyword
MustangChef Summer Camp
Servings
4
Ingredients
For the Brine:
10
Chicken tenders
Canola oil
3
cups
buttermilk
5
thyme sprigs
2
tablespoons
salt
2
teaspoons
sugar
For the Batter:
3
cups
soda water + more if necessary
2
cups
all purpose flour
1
cup
rice flour
1
cup
cornstarch
1
tablespoon
baking powder
½
tablespoon
baking soda
1
teaspoon
kosher salt
1
teaspoon
onion powder
1
teaspoon
garlic powder
½
teaspoon
cayenne pepper
½
teaspoon
paprika
½
teaspoon
mustard powder
½
teaspoon
black pepper
4
organic large egg whites
For the Honey Mustard
½
cup
mayonnaise
2
tablespoons
prepared yellow mustard
1
tablespoon
Dijon mustard
2
tablespoons
honey
½
tablespoon
lemon juice
Instructions
DAY BEFORE:
In a large mixing bowl, add buttermilk, salt, sugar and marinate chicken tenders in buttermilk brine (for at least 25 minutes, preferably 24 hours).
Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.
DAY OF:
In a large mixing bowl, sift AP flour, rice flour and cornstarch. Mix briefly.
Add baking powder, baking soda, salt, onion powder, garlic powder, cayenne, paprika, mustard powder and black pepper. Whisk together.
Add soda water and mix briefly.
In a separate medium mixing bowl, add egg whites and whisk until light and airy.
Fold egg whites into a larger mixing bowl with batter. Do not over mix.
In a separate medium mixing bowl, add about 2.5 cups AP flour.
In a deep skillet, add canola oil. Heat to 350f degrees.
Once oil is heated, add 1 TSP (or small spoonful) of oil blend to batter and mix gently.
Dust chicken tenders in flour, then dip into batter.
Fry for 4-5 minutes or until chicken is thoroughly cooked.
Rest for 3-4 minutes.
Take rested chicken tenders and fry for 1-2 additional minutes at 425 degrees.
Season w fine salt.
Video