Guy Fieris Brined Fried Chicken Tenders Are Crunch Tastic Food

GUY FIERI'S BRINED & FRIED CHICKEN TENDERS ARE CRUNCH-TASTIC

Steps:

• For the brine, in a large pot, combine the lemon, cold water, salt, sugar, bay leaf, garlic and black pepper
• Bring to a boil and cook for 5 minutes while stirring to dissolve the salt and sugar
• Using a fine-mesh strainer, strain the brine, reserving the liquid and discard the lemon, bay leaf and garlic
• Stir in the ice water to dissolve
• Once brine cools, stir in the buttermilk and pickle juice
• Add the chicken tenders and brine for no more than 2 hours
• For the Fry Seasoning, in a mixing bowl, whisk ingredients until evenly combined
• For the breading, whisk together in a shallow plate the panko, ½ cup flour, the cornstarch, spices, and 1 teaspoon each salt and black pepper
• Prepare the rest of the breading station by placing the remaining 2 cups flour in a separate shallow plate and the eggs in another shallow plate
• Remove the chicken from the brine, pat dry, then season with salt and pepper
• Coat the chicken in the flour, then the egg, then the panko mixture and place on a baking sheet
• If deep-frying the chicken, fill a large pot with enough oil to reach a depth of about 1 inch and heat over medium-high until a pinch of flour sizzles immediately when dropped in
• If air-frying, set the temperature to 400˚F and lightly coat the chicken tenders with cooking spray
• Deep- or air-fry the chicken tenders until golden brown, about 6 minutes or until an instant-read thermometer registers 165˚F for deep-frying, or 10 to 12 minutes for air-frying
• Transfer to paper towels to drain and season with 2 teaspoons Fry Seasoning

CHICKEN TENDERS WITH BUTTERMILK RANCH DIPPING SAUCE

Steps:

• Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes.
• When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours.
• Make the seasoned flour: Combine the ingredients in a medium bowl and mix well.
• Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside.
• Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside.
• Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading.
• Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce.
• In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days.

FRIED CHICKEN WITH DILL SALT

Steps:

• For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
• For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
• For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
• Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
• Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
• Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.