Crispy lemon chili garlic chicken tenders

Shopping list

• 2 lb chicken tenders, pounded to even thickness

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• 2 cups butter milk

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• 1/3 cup pickle juice

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• 1 egg

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• 2 tbsp all purpose flour

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• 1 tbsp garlic powder

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• 1 tbsp onion powder

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• 1 tbsp paprika powder

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• 1 tsp cayenne pepper

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• 1 tsp black pepper powder

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• 2 cups all purpose flour

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• 1/2 cup corn starch

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• 1 tsp baking powder

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• 1 tbsp garlic powder

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• 1 tbsp onion powder

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• 1 tsp black pepper powder

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• 1/2 cup butter

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• 3 cloves garlic, finely minced

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• 1 tsp honey

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• 2 tbsp lemon juice

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• 1 tsp lemon zest

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• 1/2 tsp black pepper

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• 1 fresh red chili, seeded and chopped

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• 1/2 tsp red chili flakes

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• 1 tbsp parsley, chopped

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• 1/2 cup freshly grated Parmesan cheese( for garnish)

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• 1 tsp lemon zest

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• 1 tsp parsley , chopped

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• 1/2 cup mayonnaise

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• 1 small garlic clove, finely grated

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• 1 tbsp lemon juice

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• 1/2 tsp lemon zest

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• 1 tsp honey

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• 1/4 tsp Dijon mustard

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• 1/2 tsp Black pepper

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Step by step

1. 1

   Marinate: Mix chicken, buttermilk, pickle juice, egg, flour, and seasonings. Cover and refrigerate 30 minutes–4 hours.

2. 2

   Coat: Mix all dry batter ingredients. Remove chicken from marinade, dredge in flour, dip back into the marinade, then dredge again in flour, pressing the coating on well.

3. 3

   Fry: Heat oil to 350°F (175°C). Fry in batches for 4– 6 minutes, turning occasionally, until deeply golden and cooked through (165°F/74°C). Drain on a wire rack.

4. 4

   Glaze: Melt butter over medium-low heat. Add garlic and cook 30 seconds. Add honey, lemon juice, lemon zest, black pepper, red chili, and chili flakes. Cook 30–60 seconds, remove from heat, and stir in parsley.

5. 5

   Finish: Drizzle glaze over chicken without soaking the crust. Garnish with Parmesan, lemon zest, and parsley.

6. 6

   Aioli: Whisk together all aioli ingredients until smooth and creamy. Serve alongside the chicken.