Indulge in the delightful flavors of crispy fried chicken tenders, served alongside aromatic red rice and a refreshing cucumber yogurt salad. This dish brings together the perfect balance of textures and tastes, making it a must-try for your next family meal. Easy to prepare and utterly delicious, this recipe is sure to become a household favorite.
Ingredients
For the Chicken Marinade:
š 3 pounds of chicken tenders
š„ 1 quart buttermilk
š§ 1 tablespoon onion powder
š¶ļø 1 tablespoon paprika
š§ 1 tablespoon garlic powder
š¶ļø 1 teaspoon cayenne powder
š„ 1 tablespoon Creole seasoning
š 1 tablespoon ranch seasoning
For the Flour Mixture:
š¾ 2 cups all-purpose flour
š½ 1 cup cornstarch
š§ 1 teaspoon salt
š§ 1 tablespoon garlic powder
š§ 1 tablespoon onion powder
š¶ļø 1 tablespoon paprika
š„ 1 tablespoon Creole seasoning
š¶ļø 1 teaspoon cayenne powder
š 1 tablespoon ranch seasoning
For the Red Rice:
š 3 cups jasmine rice (washed and soaked for 20 minutes)
š« 3 tablespoons olive oil
š§ 1 tablespoon chicken bouillon
š§ 1 teaspoon salt
š
1 (8 oz) can tomato sauce
š§ 3 cups hot water
For the Cucumber Yogurt Salad:
š„ 1 English cucumber (peeled and chopped)
š„ 1 cup plain yogurt
š¶ 1/4 cup sour cream
š Juice of half a lemon
š§ 1 clove garlic (minced)
šæ 1 teaspoon dried mint or fresh
š§ 1/2 teaspoon salt (or to taste)
Instructions
1- Marinate the Chicken:
- In a large bowl, combine chicken tenders with buttermilk, onion powder, paprika, garlic powder, cayenne powder, Creole seasoning, and ranch seasoning.
- Mix well, cover, and marinate in the refrigerator for a couple of hours or overnight for best results.
2- Prepare the Flour Mixture:
- In another bowl, whisk together flour, cornstarch, salt, garlic powder, onion powder, paprika, Creole seasoning, cayenne powder, and ranch seasoning.
3- Fry the Chicken:
- Remove chicken tenders from the marinade, letting excess drip off.
- Coat each tender thoroughly in the flour mixture, then let them rest on a tray for about 10 minutes.
- Heat oil in a deep fryer or heavy-bottomed skillet over medium-high heat.
- Fry chicken tenders until golden brown and fully cooked, about 8-10 minutes. Drain on paper towels.
4- Cook the Red Rice:
- In a pot over high heat, heat olive oil and add the soaked and drained rice.
- Stir in chicken bouillon, salt, tomato sauce, and hot water.
- Bring to a boil, then reduce to low heat, cover and simmer for 15-20 minutes, until rice is fully cooked and water is absorbed.
5- Make the Cucumber Yogurt Salad:
- In a bowl, combine chopped cucumber, yogurt, sour cream, lemon juice, minced garlic, mint, and salt.
- Stir well and adjust seasoning if necessary.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories per Serving: Approximately 600
Protein: 35g
Fats: 25g
Carbohydrates: 50g
Equipment:
- Large mixing bowls
- Deep fryer or heavy-bottomed skillet
- Pot for rice
- Cutting knife
Cooking Tips
- Ensure oil is hot enough before frying to achieve a perfectly crispy texture.
- Green parts of fresh mint can be used as a garnish for added freshness in salads.
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Crispy Fried Chicken Tenders with Red Rice and Cucumber Yogurt Salad