Marinate the Chicken

  • Buttermilk 720.0 ml
  • Chicken tenderloins 1.35 kg
  • Knorr® Professional Intense Flavours Charred Chili Heat 4 x 400 ml 125.0 ml

Bread and Fry the Chicken

  • All-purpose flour 960.0 g
  • Black pepper, freshly cracked 25.0 g

Finish the Dish

  1. Marinate the Chicken

    • Combine the buttermilk and Knorr Intense Flavors Charred Chili Heat.
    • Submerge the chicken tenderloins in the buttermilk mixture and marinate, refrigerated for 1-3 hours.
  2. Bread and Fry the Chicken

    • Combine the flour and black pepper. Remove the chicken from the marinade, coat in the flour mixture, then re-dip the chicken back into the buttermilk, and again in the flour mixture.
    • Deep fry at175 Cuntil golden brown and the chicken is cooked through.
  3. Finish the Dish

    • Serve 5 chicken tenders with 60 ml of Ranch Dressing.Garnish with scallions and serve.
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