Ultra-crust chicken tenders fast-food way

Method

1. 1

   Start by cutting the chicken whites into pieces. Place them in a salad bowl with milk, then season generously with salt, pepper, paprika and ginger. Mix well and let stand in the refrigerator for at least 4 hours, ideally a full night for a better taste. Pour the corn flakes into a freezer bag and finely crush them with a baking roller until you get a texture of crisp breadcrumbs. In a bowl, mix the flour with salt, pepper and paprika. In another bowl, beat the eggs in omelette to homogenize them. Get the chicken pieces out of the marinade. Soak each piece successively in flour, then in beaten eggs, and finally in crushed corn flakes. For an even more crisp texture, you can dip a second time in eggs and corn flakes. Pour oil into a skillet or fryer and heat. Once the oil is hot, dip the breaded pieces and let them fry for about 4 minutes until you get a nice golden color. Remove the chicken pieces from the oil with a skimmer and place them on absorbent paper to remove excess oil. Your crispy chicken is now ready to be served hot and crispy!

Nutrition

calories

633 kcal

fatContent

18 g

fiberContent

3 g

sugarContent

8 g

sodiumContent

695 mg

proteinContent

37 g

cholesterolContent

250 mg

carbohydrateContent

78 g

saturatedFatContent

5 g

unsaturatedFatContent

13 g

Indicative values from the source, for the original recipe.

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