Categories: Chicken

Ingredients

• 1 lb. chicken tenderloins, boneless and thawed
• Brine:
• 4 cups cold water
• 2 tsp fine sea salt
• Breading:
• 1/3 to 1/2 cup all-purpose flour, sifted
• 1/2 cup corn starch
• 1 1/2 tbsp seasoned salt
• 1 tbsp fine cornflour
• 1 1/2 tsp dry milk powder
• 1 tsp granulated sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground mustad
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1/8 tsp ground paprika
• 1/8 tsp turmeric
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• Batter:
• 2 eggs, beated
• 1/2 cup cold water
• 2 tbsp corn starch
• 2 tbsp all-purpose flour
• 1/4 tsp fine sea salt
• 1/4 tsp sesame oil
• 1/4 tsp soy sauce
• 1/4 tsp granulated sugar
• For Deep Frying:
• Vegetable oil, 3 parts
• Vegetable shortening, 1 part

Directions

1. Pound the chicken until it is only 1/2 inch thick.

2. Mix the brine ingredients.

3. Cut the chicken into small, chicken nugget-sized pieces and place them in the brine. Leave it in the fridge for 2 hours.

4. When the chicken is almost done soaking, whisk together all the batter ingredients and mix all the breading ingredients in a shallow dish.

5. Remove the chicken from the fridge and evenly coat each piece with the batter.

6. Evenly coat each battered piece with the breading.

7. owly heat the deep-frying ingredients to 350.

8. Deep fry each nugget and then transfer to a plate with a paper towel to drain the oil.

9. Transfer to a different plate and serve.

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