@podcutindo: Urusan makaroni, #PilihRONI yang #RenyahnyaPasti @ronimakaroni.id #snackenakmurah 4wr9rp4z

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Tuesday 28 July 2026 23:01:03 GMT

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#tiktokfood #asmr #Recipe SPICY LEMON GARLIC CHICKEN TENDERS 🌶️🍗 Serves 8-12 INGREDIENTS Chicken and marinade: 960 ml buttermilk 160 ml pickle juice 2 large eggs 30 g all-purpose flour 2 tbsp paprika 2 tbsp garlic powder 2 tbsp onion powder 2 tsp cayenne pepper 2 tsp black pepper Salt to taste 1.8 kg chicken tenders, pounded evenly Neutral oil for frying Crispy coating: 120 g cornstarch 500 g all-purpose flour 2 tsp baking powder 2 tsp black pepper 2 tbsp onion powder 2 tbsp garlic powder Salt to taste Lemon garlic dip: 30 ml lemon juice 14 g honey 1/2 tsp Dijon mustard 2 small garlic cloves, grated 1 tsp lemon zest 240 g mayonnaise 1 tsp black pepper Salt to taste Chili garlic butter: 230 g unsalted butter 2 red chilies, deseeded and finely chopped 6 garlic cloves, minced 1 tsp chili flakes 14 g honey 60 ml lemon juice 2 tsp lemon zest 2 tbsp chopped parsley 1 tsp black pepper Salt to taste Garnish: 90 g finely grated Parmesan 2 tsp chopped parsley METHOD 1. In a large bowl, whisk the eggs, buttermilk and pickle juice. Stir in the marinade flour and seasonings, then fold in the chicken. Cover and refrigerate for 30 minutes to 4 hours. 2. Combine the dip ingredients until smooth and chill. In a wide dish, mix the cornstarch, flour, baking powder and coating seasonings. 3. Let excess marinade drip from a tender, then press it into the dry mixture. Give it another quick dip in the marinade and a second coating of flour. Repeat with the remaining chicken. 4. Bring the frying oil to 350 F. Fry a few tenders at a time for about 4-6 minutes, turning occasionally. The crust should be golden and the thickest part must reach 165 F. Transfer to a wire rack. Let the oil return to 350 F between batches. 5. Melt the butter over medium-low heat. Add the fresh chilies, garlic and chili flakes; stir for 30-60 seconds without letting the garlic brown. Take off the heat and stir in the honey, lemon juice, zest, parsley, pepper and salt. 6. Spoon a little warm chili butter over each portion, keeping the crust lightly coated. Add the Parmesan, lemon zest and parsley. Serve immediately with the lemon garlic dip.

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