Ingredients
Part 1
'The Pre-Soak'
- 1.5 kg chicken tenderloins
- 600 ml buttermilk
- 1 whisked egg
- Salt & cracked black pepper
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Part 2
'The Seasoned Coating'
- 2 cups plain flour
- 1/4 cup cornflour
- 1 tablespoon baking powder
- 2 tablespoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken spices
- 1 teaspoon white pepper
- 1 teaspoon celery salt
- 1 teaspoon ground ginger
- 1 teaspoon dried basil
- 1 teaspoon ground sage
- Salt
Instructions
-
Mix part 1 ingredients well, cover & refrigerate for minimum 4 hours or overnight.
-
Combine all ingredients of part 2 & mix well, working peice by peice remove tenderloins from the buttermilk mixture & coat well with the seasoned flour.
-
Shake excess & place on a tray lined with baking paper so it doesn’t stick.
-
Let them sit for 30min or more before cooking.
-
To cook deep fry in hot oil until golden, careful not to overload the pot/pan.
-
Drain on a wire rack rather than paper towels to ensure they stay crispy! Serve with your favourite sides.
Notes
You can play around with the ingredients in ‘Part 2’ of the seasoned coating, if you don’t have all these spices on hand feel free to omit them.
These can be prepared & frozen on a tray raw for future use.
To make these ‘Zinger’ simply add 1/2 cup of your favourite chilli sauce of choice to the buttermilk soak & 1 teaspoon chilli powder to the seasoned flour.
