The sauce is just delicious. when I took the first bite, my body literally felt good in ways I was not prepared for.
my wife got tired of waiting for dinner, which to be fair was about 11:30 pm when all was said and done, so I got to ignorantly devour my plate free from ill contained judgement
by fatmallards
3 Comments
waiting the whole 5-6 hours is so worth it, looks incredible!!!
My favorite now! I make the sauce in advance, though.
Okay so should clarify: I didn’t have eggs, flour, or buttermilk on hand but I did have egg whites so I used a slurry of 4 egg whites and 2 teaspoons corn starch, mixed until frothy. I mixed in a splash of 2% milk, fresh minced garlic, salt and pepper and threw that in the bag with the flattened chicken filets to brine. When it came time to bread the tenders I reused the brine as the egg wash, first light coating the filets in Italian style bread crumbs, dried Italian seasoning and some grated Parmesan cheese, back in the egg white wash followed with another dredging of the breading mix before frying