/ck/ - Food & Cooking

[Enhance tendies No.18116365]

I been making my own chicken tenders for the past few weeks and want to improve them. I found a basic airfryer recipe using breasts since my roommate has a airfryer. I have been doing a egg dip and then covering them in a mix of seasonings, panko and breadcrumbs. I been thinking of using thighs since the breast change in thickness makes them hard to make uniform. Also I want to marinate the chicken for hours to a day to make it more flavorful, tired as fuck of geting a good bite of crispy and cayanne and the chicken just is flavorless.

Any tendies masters willing to pass their knowledge for peak tendies

[Anonymous No.18116368]

>>18116365
just buy them. not everything is worth making at home

[Anonymous No.18116369]

>>18116365

[Anonymous No.18116374]

>>18116365
Way to go, anon! Jews fear the independent tendie chef, I'm sure. I wish I had something useful to contribute but I have zero experience cooking meat.

[Anonymous No.18116406]

>>18116365
my advices are to continue using breast but hammer them to a uniform thickness.

also brine overnight. 1 tbsp of table salt per 1 cup of water. you can also add whatever seasonings you want, even vinegars or lemon juice. some people add sugar, depends what you're making.

[Anonymous No.18116501]

>>18116365

[Anonymous No.18116606]

>>18116365
When I do panko I actually dredge in whole wheat flour, then egg, then panko and I get a much more uniform coating throughout the fry

[Anonymous No.18116614]

>>18116368
GTFO

[Anonymous No.18116618]

>>18116365
Buy a real frier

[Anonymous No.18116656]

>airfryer

[Anonymous No.18116702]

>>18116606
That looks ---nomnomnom.