Manchego Chicken Tenders
Le saumurage permet de garder le poulet juteux et tendre, tout en lui donnant un regain de saveur.
Ingrédients
Prepare the Brine
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Eau, filtrée, à température ambiante 2.0 L
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Cassonade 60.0 ml
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Filets de poulet 1.5 kg
Prepare the Chicken Tenders
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Panko 1.25 L
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Manchego Cheese, shredded 500.0 ml
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Persil italien haché 125.0 ml
Préparation
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Prepare the Brine
- Bring 125 ml of the water to a boil with the brown sugar to dissolve. Mix the remaining water and other ingredients together using a whisk. Once cold, add the chicken to the brine. Refrigerate.
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Prepare the Chicken Tenders
- Combine the Panko, cheese and parsley in a large bowl. Remove chicken from brine and pat dry. Brush the tenders on each side with the mayonnaise, coating well. Press the tenders firmly into the breading mixture.
- Fry chicken tenders at 190 C until golden brown and crisp and cooked throughout.
Use perforated containers for any fried items for takeout or delivery.
