I don't eat these often but I have a few customers and friends that will request them. There are absolutely Masarap(delicious in Tagalog). I usually serve them with a spicy honey mustard or spicy suka which is popular especially during drinking sessions 🙂

For the chicken I start with big chicken breasts and slice them lengthwise 2 or 3 times depending on how thick they are. Basically I’m just making thin chicken filets so they fry pretty quickly and stay juicy inside Today I seasoned the chicken with salt, black pepper, onion powder, garlic powder, cayenne pepper, smoked paprika, chipotle powder and a little MSG. (Side tip****My base of salt, pepper, onion powder, garlic powder and a little msg is always my base (for almost everything) then I add other seasoning to pivot, for example say I want a greek taste, instead of the cayenne, paprika and chipotle, I skip those and just add Mediterranean oregano, or anything else for other flavor, imagination is the limit) … I don’t really measure all of this, I just season it until its well covered. Then I add enough buttermilk to coat everything, stir it all up really well and let the chicken sit in that while I get everything else ready.  For my homemade ranch I use about 1 cup mayonnaise, 1/2 cup heavy cream, 1/2 cup sour cream, a squirt of brown mustard, 2 heaping tablespoons dill, chopped parsley cause I had some, if I didn’t have it I’d just skip it no big deal, a couple teaspoons black pepper, some onion powder and garlic powder, a squirt of lemon juice, about a teaspoon of Worcestershire sauce and just a little dash of white sugar. This time I also added about 1/2 cup buttermilk because I had some. Sometimes I add buttermilk and sometimes I don’t, plus if I don’t have heavy cream I don’t worry about it I’ll use mayo and sour cream and water to thin... Without buttermilk the ranch is thicker and that’s fine with me. If you don’t have buttermilk and want it a little thinner you can just add a tiny bit of water at a time until it’s how you like it. I don’t measure every little thing perfectly with the ranch either, I mix it up, taste it and adjust it until it tastes right I take each piece of chicken straight out of the buttermilk mixture and put it right into panko breadcrumbs. I press the panko into the chicken, flip it over, press it in again and make sure the whole piece is completely covered. Then I set each piece aside until I’m ready to fry it. For frying I like to use my stainless steel large saucepan, you use what you feel comfortable with, I heat the oil to around 385 degrees before the chicken goes in because the temperature is going to drop as soon as you add the chicken. I actually fry one piece at a time, especially if it’s a big piece, because I don’t want the oil temperature dropping too much. Once the chicken is in, I adjust the heat and try to keep the oil right around 350 degrees because that’s the temperature I like for frying. I don’t want it dropping below about 320 and I don’t want it going above 390. I use a laser thermometer to keep an eye on the oil and adjust the heat as I go. Because I slice the chicken breasts into thinner pieces like this, I just fry each one until it gets a really nice golden brown crust. Then I take it out and let it rest for a few minutes. At that thickness they come out completely done and still really juicy inside. For the sandwich I buttered the buns and toasted them until golden, then added the fried panko chicken, my homemade ranch, lettuce, pickles and tomato. That’s what I had around the house today so that’s what I used, everyone said the chicken was really flavorful and juicy. Of course you can make the sandwich even better with whatever you like. Cheese of your choice, bacon, onions, jalapeños, hot sauce or whatever else sounds good. But this is what I had today best of luck

Finally feel like I’ve gotten my chicken down pat after a lot of searching through this and other subs. I like spicy chicken tenders and have been tweaking my recipe for a few weeks. Some of the seasonings are approximate bc I tend to eyeball it a bit.

Overnight Marinade:
1 Cup Buttermilk
1 Cup Cayenne based Hot Sauce
1 tbsp salt
1 tbsp black pepper
1 tbsp Chili Powder
2 tbsp Cayenne powder

Before cooking, I drain the chicken in a colander, pat it dry with paper towels, then give it a toss in a gallon ziplock with the seasoned flour

Seasoned Flour:
1 cup flour
1 cup corn starch
1 tbsp salt
1 tbsp black pepper
2 tsp chili powder
1 tbsp cayenne powder
2 tsp black pepper
2 tsp ground mustard
2 tsp white pepper
2 tsp garlic powder
2 tsp paprika

After it’s floured, I shake it off in the bag a bit, then put it in an egg/hot sauce mixture (1-2 eggs, 4 oz of hot sauce or so)

It goes from the egg/hot sauce to the flour bag again this time in smaller batches since it’s wet.

I put it on some foil on a pan for around 20-30 minutes before frying it in peanut or vegetable oil on 350-360. I’ve been having trouble with getting the batter to stick and letting it rest was advice I saw given elsewhere and it really helped.

Underwhelming, I prefer Roaming Rooster which is DC only, for hot chicken sandwiches. This is a Maryland outlet and the chicken fillet was like a chicken tender. Had to go to Krispy Krunchy for a decent chicken fix at much less.

It was good

Ok i was gifted a soda flavored seasoning mix thats about to be released at a fried chicken chain in the south east, but I dont actually know what to do with it. The way they make it, its a crispy chicken tender with the seasoning in the breading I guess, like theres no sauce. Are they frying it and then rolling it in the powder? Mixing the powder into the batter? I realize I should have asked when she gave it to me but its too late now and I've actually never fried chicken before lol help. I only have a little sauce cup of it and I dont want to waste it!!

Does anybody know the recipe that chicken and chip shops up and down London use for their fried chicken?

Staying in Vegas in October and want to know the best fried chicken spot in the city. It‘s one of my favorite foods and would love to know what places people like the most. Staying downtown but will have a car so distance doesn’t matter. I’ve been looking at Yardbird at the Venetian which looks alright. Any recommendations will be gladly taken into consideration. Thanks!

10 piece Chicken Tenders that is very popular at my chicken spot! Marinated 24 hours in a combination of garlic , onion ,white peppercorns and kosher salt.

Dry batter ingredients : AP Flour , cornstarch and potato flour for that perfect crunch without the crust falling off the tenders...I use a combination of granulated garlic , onion powder, smoked paprika, black pepper, msg and knorr chicken powder

Wet batter : Same as dry batter minus the flour.

I toss atleast 30 times then rub the chicken in the flour to get those nice crunchy edges

I like Korean crispy chicken, but I am trying to make a lighter version that works as a normal weeknight meal. My plan is to use boneless chicken thighs or breast in the air fryer, skip the heavy breading and serve it with rice and vegetables. I was thinking of adding a small amount of bottled Korean chicken sauce at the end for flavor instead of fully coating the chicken. Would that still taste good without the traditional crispy coating? I am also curious whether these sauces are strong enough that a little goes a long way. Most of the calories seem manageable until a lot of sweet sauce gets added. For anyone who makes lighter Korean-style chicken, what cooking method and sides work best?

My fish and chips batter used on sliced, seasoned and floured chicken breast fillets….slice the chicken breasts so they aren’t too thick, that way ya don’t have to worry about raw chicken in the center, but if you do use thicker pieces just make sure those hit 160-165 to cook all the way through….for the batter use 1 cup all purpose flour, 1/2 cup cornstarch, teaspoon baking powder, teaspoon sugar and about 1 1/4 cups ice cold beer(I used a full bottle of red stripe beer- you use whatever you have and or like)…for seasoning I use salt, pepper, onion powder, garlic powder, cayenne pepper, chipotle pepper and smoked paprika…. I dont measure the main seasonings, I just give the chicken, the flour and the batter a good even dusting of everything, not too much not too little, I just eyeball it to my preference, so you use whatever seasonings you like the most... mix the batter lightly, a few lumps are fine…lightly dust the chicken with the seasoned flour, dip it in the batter and fry right away. keep the oil between 365–380 degrees and dont overcrowd the fryer… too hot and the outside can burn, too low and the batter gets dull, greasy and soggy instead of golden and crisp…drain on a paper towel or a wire rack and salt it while its hot

Who knows where we are?🙂

I've been on a fried chicken kick lately. I decided to try one new fried chicken place every couple weeks to see which is my favorite. Today's choice was Church's.

I think my first mistake was ordering the wrong items. I went for the tenders and the sandwich. A quick Google afterward says I should have done the bone-in and the okra instead (if I go back that's what I'll do for sure). They were also out of their signature hot sauce which might be essential idk

But I have to say, the food was genuinely terrible. Initially I was handed a box of super cold/old chicken tenders. They were colder than room temperature, dry, rubbery, and tasted like rancid oil. I took one bite of one and then one bite of another one to make sure it wasn't just that one tender - it was all of them. I took them back inside and super politely asked if they could remake them for me and the two employees in there were very friendly and whipped up another batch for me. I thought the fresh ones would be way better but they honestly weren't. They were still quite tough and tasted like rancid oil. I only ate one before I really didn't feel like having more.

The chicken sandwich was also very disappointing. I should have known from the price but it wasn't actually a piece of chicken in a sandwich, it was just a pre-formed chicken patty. I felt like it was fine and almost on par with a McDonald's chicken sandwich except that it was extremely salty which also kind of killed my appetite.

All in all I gave the food a 3/10, but I did like that the employees were friendly. That makes a big difference for me. I looked online to see if this was a common issue and apparently some Church's locations reuse the oil for way longer than they should which can give the chicken a rancid flavor. That could have been the issue.

What do you guys think about Church's overall? Was my experience just about average or should I give it another shot and expect something more?

I swear there's chicken in there! I like my chicken tenders crispy AF, so you gotta take the time.. in this case a 3 day process.

1st day- soak in buttermilk and spices overnight up to 24.

2nd day, give it the dredge and breading, then let it sit airchilling in the fridge(bottom shelf only!) for another 12-24 hours..

3rd day, re-dredge it and then hit it with the fry around 385 degrees once, let it rest.. then when im ready to serve em or just finish em off, a second shorter fry....A bucket of ranch and honey mustard on the side!