Honey Sesame Fried Chicken Tenders
Super crispy honey sesame fried chicken tenders! These are brined in buttermilk, deep fried then glazed with honey, sesame, sriracha & lime.
Servings: 3 Portions
Equipment
- Deep Fat Fryer
- Digital Food Probe
- Small Saucepan
- Mixing Bowls
Ingredients
- 400 g Chicken Fillets See Notes
Buttermilk Brine
- 285 ml Buttermilk
- 1 tbsp Sesame Oil
- 1 tsp Smoked Paprika
- ½ tsp Garlic Granules
- ½ tsp Onion Granules
- ¼ tsp Table Salt
Flour Dredge
- 170 g Plain Flour
- 30 g Cornflour
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
Honey Sesame Glaze
- 2 tsp Sesame Seeds
- 40 g Butter
- 2 tbsp Runny Honey
- 1 tbsp Sriracha
- 1 Lime, Juiced
To Serve
- Lime Wedges
Instructions
Buttermilk Brine
- Place all of the brine ingredients into a mixing bowl & whisk together.
- Add in the chicken fillets then mix well, to fully coat each piece.
- Cover & refrigerate for at least 4 hours or for up to 24 hours. I find that 12 hours works best!
Flour Dredge
- Place the flour, cornflour, paprika & oregano into a mixing bowl. Season with salt & pepper then whisk together. Set aside until ready to use.
Honey Sesame Glaze
- Add the sesame seeds into a small saucepan then place over a medium heat.
- Toast the seeds, stirring regularly, until they are golden brown then add in the butter.
- Once melted, stir in the honey, sriracha & lime juice then cook the glaze until it has thickened slightly. This will take a couple of minutes.If your glaze thickens too much, thin it out with a splash of water.
- Take the glaze off the heat & set aside until needed.
Cooking
- Preheat a deep fat fryer to 180°c/356°f.
- Take 3-4 chicken fillets out of the buttermilk then toss in the flour dredge, making sure that they are fully coated. Don't worry about letting the buttermilk drain off the chicken!
- Carefully place the dredged chicken into the hot oil & cook until golden, crispy & cooked through. This will take around 5 minutes. If you take the internal temperature with a digital food probe, it should be above 75°c/167°f.Repeat the dredging & frying process with the remaining chicken fillets.Depending on the size of your fryer, you might be able to cook several chicken tenders at a time. Make sure not to overcrowd the fryer though! Keep the chicken warm in an oven between batches or serve straight away.
- Once cooked, transfer the fried chicken to a plate lined with kitchen roll/paper then season with sea salt.
Glazing
- Whilst your chicken is frying, place the pan of glaze over a low heat, to warm through.
- To glaze, place the fried chicken tenders into a large mixing bowl then pour the glaze all over.
- Gently toss the bowl, to coat the chicken in glaze then transfer to plates & serve immediately with a wedge of lime.
Notes
1. Chicken Fillets - You'll need 400 grams of chicken fillets for this recipe. This equates to roughly 9 fillets. If you can't get chicken fillets, cut chicken breasts into 2-3 cm wide strips.
2. Deep Fat Fryer - For the best results, a deep fat fryer should be used for cooking the chicken. If you haven’t got one, a pan of oil heated up on the stove will work, just make sure to do this carefully!
3. Storage - The deep fried chicken fillets should be served as soon after cooking as possible. The glaze can be made up to 3 days in advance & kept in the fridge.