For an extra layer of flavor, consider marinating the chicken tenders in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before proceeding with the recipe. To maintain the crispiness of the fried chicken, place the finished tenders on a wire rack set over a baking sheet while you fry the remaining batches. Serve immediately and enjoy the lingering heat of the Sichuan peppercorns!
Sichuan Hot Chicken Tenders
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS0
Experience the electrifying sensation of Sichuan cuisine with these crispy, fork-free chicken tenders. A fiery blend of Sichuan peppercorns and spices will leave a delightful tingle on your palate. Perfect with a chilled beverage!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol158 mg
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Fiber2 g
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Protein33 g
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Saturated Fat3 g
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Sodium879 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason chicken tenders generously with salt and freshly ground black pepper. (2 minutes)
02
StepIn a small bowl, meticulously combine Sichuan peppercorn powder, 1 teaspoon of salt, cayenne pepper, and paprika. Set aside this vibrant spice blend. (3 minutes)
03
StepPrepare a dredging station: In a shallow bowl, place the flour. In a second bowl, whisk together the lightly beaten eggs and water. In a third bowl, thoroughly mix the panko bread crumbs, garlic powder, onion powder, salt, and pepper. (5 minutes)
04
StepDredge each chicken tender in the flour, ensuring excess is shaken off. Next, dip the floured tender into the egg mixture, allowing any excess to drip away. Finally, coat the tender thoroughly in the panko bread crumb mixture, pressing gently to adhere. Place the coated tenders on a plate, ready for frying. (15 minutes)
05
StepIn a large, heavy skillet, heat approximately 1/2-inch of vegetable oil over medium heat until it reaches a temperature of 375 degrees F (190 degrees C). Use a thermometer to ensure accuracy. (8 minutes)
06
StepCarefully fry the chicken tenders in batches, being sure not to overcrowd the skillet. Flip the tenders as needed to ensure even browning on all sides and until they are cooked through. This should take approximately 3 to 4 minutes per batch. Monitor the oil temperature between batches, allowing it to return to 375 degrees F (190 degrees C) before frying the next batch. (15-20 minutes)
07
StepImmediately after removing each batch from the oil, season the fried chicken tenders generously on both sides with the prepared Sichuan powder mixture. Adjust the amount to your preference, keeping in mind that more powder means more heat. (3 minutes)
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