Detroit Seafood Company's Thai fried chicken tenders
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(WJBK) -
Get this recipe courtesy of Chef Leonardo Vulagi from the Detroit Seafood Company. Serves: 4
"A sweet-chili sauce and honey marinade creates a great twist on an old favorite.
Ingredients: 1/2 cup honey mustard 1/2 cup sweet chili sauce 2 eggs, beaten sea salt to taste 8 oz chicken tenders 4 cups season flour 4 cups vegetable oil for frying
Directions: 1. Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken tenders in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours. 2. Preheat an oven to 350 degrees F (175 degrees C). 3. Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 2 to 4 minutes, turning once if needed to get even coloring; transfer to a baking sheet. 4. Cook the chicken tenders.
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