We all have THOSE days.
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When you’ve had enough of your job, aren’t in the mood to write that final paper due in two days, or are simply bored with your daily routine.
Actually, I experienced just such a day not too long ago; the question is, what is one supposed to do on such a day?
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Cook up a batch of crispy chicken strips. But don’t expect your emotions to be eased by a few soggy “oven-baked” chicken tenders. You should get some chicken tenders that have been DOUBLE-DIPPED in buttermilk and then FRIED.
Have a chicken tender, I say! These Korean fried chicken tenders are double-dipped in buttermilk and flour for an extra crunchy coating. The Korean chili powder adds a nice kick and completes the taste profile. What about the gochujang sauce for dipping? And that’s pretty cool, too.
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INGREDIENTS:
FOR THE TENDERS:
- 2 chicken breasts, cut into 15 tenders
- 1 ½ cups of flour
- 3 tablespoons of Korean chili powder
- 2 tablespoons of soy sauce
- 1 tablespoon of dijon mustard
- 1 teaspoon of salt
- ½ teaspoon of pepper
- Enough buttermilk to coat the chicken
- Vegetable oil
SAUCE:
- 2 tablespoons of gochujang paste
- 2 teaspoons of dijon mustard
- 1 teaspoon of soy sauce
- 1 teaspoon of honey
- ½ teaspoon of sesame oil
INSTRUCTIONS:
- The chicken tenders should be tossed into a medium-sized basin first. Fill the basin with enough buttermilk to completely cover the chicken.
- Mix in some soy sauce and Dijon mustard. Completely mix and set aside for 20 minutes. In the meantime, whisk together the flour, Korean chili powder, salt, and pepper in a wide, shallow dish.
- The oil should be heated over moderate heat. A chopstick inserted into the oil should sizzle when it is hot enough to begin frying.
- Coat each piece of chicken tender in the flour mixture. The next step is to re-buttermilk the chicken tender. Repeat the dredging process with the flour mixture, then carefully drop it into the hot oil. Fry the chicken until it reaches a golden color. Take out and set on a cooling rack above a baking sheet.
- To cook the remaining chicken, repeat steps (2) and (3). After the chicken has been fried, make the dipping sauce by combining gochujang, soy sauce, agave, sesame oil, and dijon mustard.
- Immediately serve, perhaps with some French fries if you’re feeling very decadent.