Hot Maple Chicken Tenders by @chefamirgani

30 min

4 servings

🍗

400 g

Chicken tender

🧂

1.5 g

Salt

⚫

2.3 g

Black pepper

🌶️

4.6 g

Smoked paprika

🧄

3.1 g

Garlic powder

🌽

120 ml

Cornflake

🥚

50 g

Egg

🫗

480 ml

Oil

🍁

60 ml

Maple syrup

🌶️

45 ml

Hot sauce

  1. Season
    • chicken tenders
    • salt

    Season the 400 g chicken tenders with the salt, 1 tsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder.

  2. Crush
    • plain cornflakes

    Crush the 1/2 cup plain cornflakes into coarse crumbs and place them in a shallow mixing bowl.

  3. Crack
    • egg

    Crack the egg into a second mixing bowl and beat it with a fork until smooth.

  4. Dip
    • chicken tenders
    • egg

    Dip each seasoned chicken tender into the beaten egg, coating all sides.

  5. Press
    • chicken tenders
    • plain cornflakes
    • Egg

    Press the egg-coated chicken tenders into the crushed cornflakes until evenly coated.

  6. Heat
    • frying oil

    Heat the frying oil in a deep pan over medium heat until it reaches approximately 175°C / 350°F.

  7. Fry
    • chicken tenders
    • frying oil

    Fry the coated chicken tenders in batches for 5 to 6 minutes, turning once until golden and cooked through.

  8. Transfer
    • chicken tenders
    • Oil

    Transfer the fried chicken tenders onto paper towel to drain excess oil.

  9. Stir
    • maple syrup
    • sriracha hot sauce

    Stir the 4 tbsp maple syrup and 3 tbsp sriracha hot sauce together until the glaze is uniform.

  10. Toss
    • chicken tenders
    • maple syrup
    • sriracha hot sauce

    Toss the hot fried chicken tenders with the hot maple glaze and serve immediately.

Hot Maple Chicken Tenders by @chefamirgani

30 min

4 servings

🍗

400 g

Chicken tender

🧂

1.5 g

Salt

⚫

2.3 g

Black pepper

🌶️

4.6 g

Smoked paprika

🧄

3.1 g

Garlic powder

🌽

120 ml

Cornflake

🥚

50 g

Egg

🫗

480 ml

Oil

🍁

60 ml

Maple syrup

🌶️

45 ml

Hot sauce

Preparation Steps

  1. Step 1/10

    Season the 400 g chicken tenders with the salt, 1 tsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder.

    🍗chicken tenders
    🧂salt
    ⚫black pepper
    🌶️smoked paprika
    🧄garlic powder
    🥣mixing bowl
    🥄measuring spoons

  2. Step 2/10

    Crush the 1/2 cup plain cornflakes into coarse crumbs and place them in a shallow mixing bowl.

    🌽plain cornflakes
    🥣mixing bowl
    🍴fork
    🥄measuring cup

  3. Step 3/10

    Crack the egg into a second mixing bowl and beat it with a fork until smooth.

    🥚egg
    🥣mixing bowl
    🍴fork

  4. Step 4/10

    Dip each seasoned chicken tender into the beaten egg, coating all sides.

    🍗chicken tenders
    🥚egg
    🥣mixing bowl
    🥢tongs

  5. Step 5/10

    Press the egg-coated chicken tenders into the crushed cornflakes until evenly coated.

    🍗chicken tenders
    🌽plain cornflakes
    🥣mixing bowl
    🥢tongs

  6. Step 6/10

    Heat the frying oil in a deep pan over medium heat until it reaches approximately 175°C / 350°F.

    🫗frying oil

  7. Step 7/10

    Fry the coated chicken tenders in batches for 5 to 6 minutes, turning once until golden and cooked through.

    🍗chicken tenders
    🫗frying oil
    🥢tongs

  8. Step 8/10

    Transfer the fried chicken tenders onto paper towel to drain excess oil.

    🍗chicken tenders
    🥢tongs
    🧻paper towel

  9. Step 9/10

    Stir the 4 tbsp maple syrup and 3 tbsp sriracha hot sauce together until the glaze is uniform.

    🍁maple syrup
    🌶️sriracha hot sauce
    🥣mixing bowl
    🥄measuring spoons
    🍴fork

  10. Step 10/10

    Toss the hot fried chicken tenders with the hot maple glaze and serve immediately.

    🍗chicken tenders
    🍁maple syrup
    🌶️sriracha hot sauce
    🥣mixing bowl
    🥢tongs
    🍽️serving plate

Composition

Ingredients

Types

Seasoning, Egg, Sweetener

Ingredients

Chicken tender, Salt, Black pepper, Smoked paprika, Garlic powder, Cornflake, Egg, Oil, Maple syrup, Hot sauce

Notes

Chicken tender (breast meat can be used instead), Salt (to taste), Cornflake (plain, crushed), Oil (for frying), Maple syrup (honey can be substituted), Hot sauce (sriracha)

Allergens

Egg

Dietetics

Dietary regimen

High-Protein

Calories

390 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 25g, Fat: 16g, Fiber: 1g, Sugars: 19g

Nutritional Information

Minerals

Sodium: 890mg, Iron: 1.8mg, Potassium: 360mg

Vitamins

Vitamin B6: 0.6mg, Vitamin B12: 0.4µg, Vitamin A: 110, Vitamin C: 2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, measuring spoons, measuring cup, fork, tongs, paper towel, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Lunch, Dinner, Game Day, Casual Gathering

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

American, Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crunchy, Crispy, Juicy, Sticky

Flavors

Sweet, Spicy, Smoky, Savory, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat until piping hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze in portions,Thaw in the fridge before reheating)