Tenders & 8 Sauces

Ingredients

• SAUCES:
• Gochujang Ranch:
• ¼ cup mayo
• 2 tablespoons buttermilk
• 1 tablespoon gochujang
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon rice vinegar
• 1 tablespoon chopped fresh chives or parsley
• Salt to taste
• Thai Peanut Chili Sauce:
• ¼ cup creamy peanut butter
• 1½ tablespoons soy
• 1 tablespoon rice vinegar
• Juice of 1/2 lime
• 2 teaspoons brown sugar
• 1-2 tablespoons chili crisp
• Warm water a little at a time to thin
• Garlic Parmesan Caesar:
• ¼ cup mayo
• 2 tablespoons sour cream
• 2 tablespoons grated Parmesan
• ½ teaspoon Worcestershire sauce
• 1 teaspoon anchovy paste
• 1 teaspoon garlic paste
• 1 teaspoon Dijon
• 1 teaspoon lemon juice
• Fresh ground black pepper to taste
• Mango Jalapeño:
• ½ ripe mango, peeled and chopped
• ½ jalapeño, seeds/no seeds it's up to you
• Juice of ½ lime
• 1 teaspoon ginger paste
• ½ teaspoon honey
• 1 tablespoon packed cilantro
• Salt to taste
• Water to loosen if necessary
• Maple Dijon BBQ:
• ¼ cup any BBQ sauce
• 2 tablespoons maple syrup
• 2 tablespoons Dijon
• 1 teaspoon apple cider vinegar
• ½ teaspoon smoked paprika
• Chili Crisp Honey Lime:
• 3 tablespoons chili crisp
• 1.5 tablespoons honey
• Juice of ½ lime
• Salt to taste
• Smoky Onion Bacon:
• 1/3 cup sour cream
• 2 tablespoons mayo
• ¼ cup finely chopped caramelized onions
• 3 tablespoons chopped, crispy bacon
• ½ teaspoon smoked paprika
• ½ teaspoon Worcestershire
• Salt to taste
• Splash of milk to loosen
• Spicy Ketchup Aioli:
• ¼ cup ketchup
• ¼ cup mayo
• 1 teaspoon apple cider vinegar
• 2 teaspoons brown sugar
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon red chili flakes
• CHICKEN:
• 2 pounds chicken tenders (about 8-10)
• 2 cups buttermilk
• 1/2 cup pickle juice
• 3 tablespoons hot sauce
• Big pinch kosher salt & coarse ground black pepper
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1-2 teaspoons cayenne
• Kosher salt & coarse ground black pepper
• 3 eggs
• Oil for frying

Method

1. Sauces: Combine ingredients until well combined.
2. Chicken: Combine buttermilk, hot sauce, salt and pepper in a large container – mix well and add tender. Let that sit at least 30 minutes up to overnight.
3. In one bowl whisk eggs, in another bowl the flour, cornstarch, baking powder, garlic powder, paprika, and cayenne - mix to combine.
4. Heat oil to 350 degrees.
5. Remove tenders from the marinade, shaking off the excess, dredge in the flour mix, then into the egg, back in flour mix – pressing in the coating well.
6. Fry a few at a time, until golden brown and cooked to 160-165 degrees.
7. Transfer to a wire rack drain. Serve with a sauce...or 8.