Tiras de pollo empanadas

Ingredientes

• Marinade
• 24 chicken tenders or 4 chicken breasts (cut into 6 strips each)
• 2 cups buttermilk or yoghurt
• 2 tsp salt
• 1 tsp dried basil
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder
• 1/4 tsp ground cumin
• 1/4 cayenne pepper
• 1/2 tsp paprika
• Dredge
• 3 cups AP flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• vegetable oil (for frying)
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 3 tbsp hot sauce
• 2 cloves garlic (grated)
• 2 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/8 tsp ground black pepper

Preparación

1. 1

   --- Steps ---

2. 2

   In a bowl, combine buttermilk & spices, add tenders, cover & chill in the fridge for at least 1 hr or overnight.

3. 3

   Mix all of the ingredients for the sauce in a small bowl, taste to adjust seasoning & set aside.

4. 4

   To fry chicken, preheat a pot filled with oil to 180 deg C.

5. 5

   In a large bowl, whisk to combine ingredients for the dredge & set aside.

6. 6

   Using tongs, remove 1 tender from marinade, toss in dredge, shake off excess, dip back into marinade, dredge again, shake off excess, carefully place into hot oil & repeat process a few more times.

7. 7

   Fry in batches till they turn golden brown, remove & place on a wire rack to cool slightly before serving with sauce & sides of choice.