के.एफ.सी क्रिस्पी चिकन टेंडर बनाने का सबसे अच्छा तरीका/ complex spice blend and breading process .

Do you want to cracked the secret when making chicken tenders crispy on the outside, juicy on the inside, and incredibly flavourful? This method involves marinating the chicken, preparing a complex spice blend, and using a multi-step breading process for an authentic taste. Here’s a perfect recipe you can try at your home. Let’s start.
ingredients:-
chicken tenders - 8 pcs
salt- 1 tsp
black pepper-1/2 tsp
paprika- 1 tsp
ginger powder- 1 tsp
garlic salt- 1 tsp
onion powder- 1 tsp
mustard powder- 1/2 tsp
dried oregano- 1/2 tsp
dried basil- 1/2 tsp
dried thyme- 1/2 tsp
flour- 750 gm
corn flour- 150 gm
butter milk- 750 ml
salt- 1.5 tsp
Egg- 2
fry oil- 1 litre
method:-
• First start with coating, salt one table spoon, black pepper half tea spoon, paprika one tea spoon, ginger powder one tea spoon, garlic salt one tea spoon, onion powder one tea spoon, mustard powder half tea spoon, dried oregano half tea spoon, dried basil half tea spoon, dried thyme half tea spoon, for spicy you can add some chili flakes also.
• In a large mixing bowl, mix together, seven hundred fifty gram flour, and one hundred fifty gram corn flour and all the spices for the marinade.
• In a large bowl, combine, buttermilk with one and half tea spoon salt.
• Add the chicken pieces and ensure they are fully submerged.
• Cover and refrigerate for at least 2 hours or overnight.
• This will tenderize the chicken and enhance the flavour.
• Take another bowl, add two pieces of egg and add water then, give a good mix and keep it a side.
• Remove the chicken from the marinade, allowing excess buttermilk to drip off.
• Now, dip the chicken in to egg.
• Dredge each piece in the flour mixture, making sure to coat it evenly.
• For extra crispy chicken, you can dip the chicken back into the egg and then coat it again in the flour mixture.
• Now, let’s fry the chicken.
• In a fry pan, heat about 2 inches of vegetable oil to one hundred sixty degree Celsius.
• Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan.
• Fry for about seven to eight minutes, until the chicken is golden brown.
• Turning occasionally.
• Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
• Let the chicken rest for a few minutes before serving to ensure the coating stays crispy.
• Adjust the spices based on your taste preferences.
• Keeping the oil at a consistent temperature is key to achieving a crispy coating.
• If the oil is too hot, the coating may burn before the chicken is cooked through.
• If too cool, the coating may become greasy.
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