Marinade<\/strong> 1\/2 cup mayonnaise In a bowl, combine buttermilk & spices, add tenders, cover & chill in the fridge for at least 1 hr or overnight. Chicken Tenders Ingredients Marinade 24 chicken tenders or 4 chicken breasts (cut into 6 strips each) 2 cups buttermilk or yoghurt 2 tsp salt 1 tsp dried basil 1 tsp dried rosemary 1\/2 tsp dried thyme 1\/4 tsp dried parsley 1\/2 tsp garlic powder 1\/2 tsp mustard powder 1\/4 tsp ground cumin 1\/4 cayenne pepper…<\/span><\/p>\n","protected":false},"author":2,"featured_media":12298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[8,7],"tags":[],"class_list":["post-12297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=12297"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12297\/revisions"}],"predecessor-version":[{"id":21745,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/12297\/revisions\/21745"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/12298"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=12297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=12297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=12297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n24 chicken tenders or 4 chicken breasts (cut into 6 strips each)
\n2 cups buttermilk or yoghurt
\n2 tsp salt
\n1 tsp dried basil
\n1 tsp dried rosemary
\n1\/2 tsp dried thyme
\n1\/4 tsp dried parsley
\n1\/2 tsp garlic powder
\n1\/2 tsp mustard powder
\n1\/4 tsp ground cumin
\n1\/4 cayenne pepper
\n1\/2 tsp paprika
\nDredge<\/strong>
\n3 cups AP flour
\n1\/2 tsp salt
\n1\/4 tsp ground black pepper
\nvegetable oil (for frying)<\/p>\nSauce<\/h2>\n
\n1\/4 cup ketchup
\n3 tbsp hot sauce
\n2 cloves garlic (grated)
\n2 tsp Worcestershire sauce
\n1\/4 tsp salt
\n1\/8 tsp ground black pepper<\/p>\nSteps<\/h2>\n
\nMix all of the ingredients for the sauce in a small bowl, taste to adjust seasoning & set aside.
\nTo fry chicken, preheat a pot filled with oil to 180 deg C.
\nIn a large bowl, whisk to combine ingredients for the dredge & set aside.
\nUsing tongs, remove 1 tender from marinade, toss in dredge, shake off excess, dip back into marinade, dredge again, shake off excess, carefully place into hot oil & repeat process a few more times.
\nFry in batches till they turn golden brown, remove & place on a wire rack to cool slightly before serving with sauce & sides of choice.<\/p>\n","protected":false},"excerpt":{"rendered":"