Crispy Garlic-Cumin Chicken Tenders
Satisfy your cravings with these Crispy Garlic-Cumin Chicken Tenders, a delightful twist on classic fried chicken. Each tender strip is marinated in a flavorful buttermilk and spice blend, ensuring tenderness and a burst of flavor in every bite. The coating is perfectly crispy thanks to the double-dipping technique, making these chicken tenders irresistibly crunchy. Perfect for lunch, snacks, or gatherings, these tenders can be served plain, with dips, or paired with your favorite sides. Enjoy the deliciousness and share with family and friends!
6-8
Servings
N/A
Calories
9
Ingredients
Ingredients
Garlic cloves
6 (medium, mashed)
Buttermilk
2 cups
Ground cumin
1 1/4 teaspoons
Salt
2 1/4 teaspoons (divided)
Black pepper
2 teaspoons (divided)
Cayenne pepper
1 1/2 teaspoons (divided)
Boneless skinless chicken breasts
4-6 (cut into strips)
Unbleached all-purpose flour
1 1/2 cups
Safflower oil
for deep frying
Instructions
1
Start by mashing the garlic cloves with the flat side of a knife until they are finely crushed.
2
In a medium bowl, combine the mashed garlic with buttermilk, ground cumin, salt, pepper, and cayenne pepper. Whisk until well-blended.
3
Place the chicken strips into a 13 x 9-inch glass baking dish and pour the buttermilk mixture over them. Use your hands or utensils to ensure the chicken is evenly coated. Cover the dish and refrigerate for at least 8 hours, preferably overnight, turning the chicken occasionally for even marination.
4
After marination, place a rack over a baking sheet. Remove the chicken strips from the buttermilk marinade and allow them to drain for 10 minutes on the rack.
5
In a large bowl, combine the unbleached all-purpose flour, 1 3/4 teaspoons salt, 1 1/2 teaspoons pepper, 1/2 teaspoon ground cumin, and 1 teaspoon cayenne pepper. Mix well.
6
Toss the chicken strips in the flour mixture in batches, ensuring they are thoroughly coated. Shake off any excess flour. For extra crispiness, return the coated chicken to the flour mixture for a second coat, shaking off the excess again.
7
Let the coated chicken strips rest on the rack for at least 15 minutes and up to 45 minutes. This step helps the coating adhere better while frying.
8
Meanwhile, preheat your oven to low and line another baking sheet with paper towels to absorb excess oil after frying.
9
In a heavy-duty large skillet, pour in safflower oil to a depth of about 3/4 inch. Heat the oil over high heat until it reaches 375°F, or until a small cube of fresh bread sizzles instantly when added to the oil.
10
Carefully add the chicken strips to the hot oil, adjusting the heat to maintain the temperature between 340°F and 350°F. A small cube of bread should sizzle slowly when added at this temperature.
11
Fry the chicken tenders until they are golden brown and cooked through, approximately 10 minutes, turning occasionally for even frying.
12
Using tongs, transfer the fried chicken tenders to the prepared baking sheet to drain excess oil. Once drained, transfer the tenders to a serving platter and enjoy immediately!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Garlic-Cumin Chicken Tenders?
These are a flavorful twist on classic fried chicken where chicken strips are marinated in a buttermilk and spice blend and then double-dipped in flour for maximum crunch.
How many garlic cloves are needed for this recipe?
You will need 6 medium garlic cloves, which should be mashed before adding to the marinade.
How long should the chicken marinate?
The chicken should marinate in the refrigerator for at least 8 hours, though overnight is preferred for the best flavor.
What type of chicken is best for this recipe?
The recipe calls for 4 to 6 boneless skinless chicken breasts cut into strips.
What are the ingredients in the buttermilk marinade?
The marinade consists of buttermilk, mashed garlic, ground cumin, salt, black pepper, and cayenne pepper.
How do I achieve the extra crispy coating?
The secret to the crispiness is a double-dipping technique where you return the flour-coated chicken to the flour mixture for a second coat.
How long should the chicken drain after marinating?
After removing the chicken from the buttermilk, let the strips drain on a rack for 10 minutes.
What spices are used in the flour mixture?
The flour coating is seasoned with salt, black pepper, ground cumin, and cayenne pepper.
Why must the coated chicken rest before frying?
Letting the chicken rest for 15 to 45 minutes helps the flour coating adhere better to the meat during frying.
What type of oil is recommended for frying?
Safflower oil is recommended for deep frying these chicken tenders.
What is the initial target temperature for the oil?
You should heat the oil over high heat until it reaches 375 degrees Fahrenheit.
What temperature should be maintained during frying?
Adjust the heat to maintain the oil temperature between 340 degrees and 350 degrees Fahrenheit while cooking.
How can I tell if the oil is hot enough without a thermometer?
A small cube of fresh bread should sizzle instantly when the oil reaches 375 degrees Fahrenheit.
How long does it take to fry the tenders?
The chicken tenders should be fried for approximately 10 minutes until golden brown and cooked through.
How many servings does this recipe yield?
This recipe is designed to provide between 6 and 8 servings.
What type of flour should I use for the coating?
The recipe specifies using 1 1/2 cups of unbleached all-purpose flour.
How should I prepare the garlic cloves?
Mash the garlic cloves using the flat side of a knife until they are finely crushed.
What size baking dish is needed for marinating?
A 13 x 9-inch glass baking dish is ideal for holding the chicken and buttermilk mixture.
Is this chicken recipe spicy?
The recipe includes cayenne pepper in both the marinade and the coating, providing a noticeable but balanced kick.
What should I do with the chicken after frying?
Transfer the fried tenders to a baking sheet lined with paper towels to drain any excess oil.
Can I use these tenders for snacks or parties?
Yes, they are perfect for lunch, snacks, or social gatherings and can be served with various dips.
What is the first step in the instructions?
The process begins by mashing the garlic cloves until they are finely crushed.
How deep should the oil be in the skillet?
Pour the safflower oil into a heavy-duty large skillet to a depth of about 3/4 inch.
How much cumin is used in total?
The recipe uses 1 1/4 teaspoons in the buttermilk marinade and another 1/2 teaspoon in the flour mixture.
Should I cover the chicken while it is in the fridge?
Yes, cover the dish and refrigerate it while the chicken marinates.
Do I need to turn the chicken while it marinates?
Yes, you should turn the chicken occasionally to ensure all sides are evenly marinated.
What equipment is needed to drain the chicken?
You will need a rack placed over a baking sheet to drain the chicken after marinating and after coating.
What happens if I don't shake off the excess flour?
Shaking off excess flour ensures the coating is even and prevents the oil from becoming too messy.
When should I transfer the chicken to a serving platter?
Once the excess oil has been drained on paper towels, move the tenders to a platter and enjoy immediately.
Is black pepper used in this recipe?
Yes, 2 teaspoons of black pepper are used, divided between the marinade and the flour coating.