Garlic Parmesan Chicken Tenders

Ingredients

• 10.5 teaspoon salt(3g)
• 21 teaspoon garlic powder(3g)
• 31 teaspoon onion powder(2.5g)
• 40.5 teaspoon smoked paprika(1g)
• 51 teaspoon cayenne pepper(2g)
• 60.5 teaspoon black pepper(1g)
• 7200 g all purpose flour(200g)
• 8100 g cornstarch(100g)
• 91 teaspoon baking powder(4g)
• 102 tablespoon garlic powder(18g)
• 112 tablespoon onion powder(14g)
• 122 teaspoon smoked paprika(4g)
• 132 teaspoon cayenne pepper(4g)
• 140.5 teaspoon salt(3g)
• 154 tablespoon seasoned flour(32g)
• 161 egg(50g)
• 1750 ml water(50g)
• 185 tablespoon butter(70g)
• 190.25 teaspoon chicken bouillon powder(1g)
• 200.25 teaspoon smoked paprika(0.5g)
• 210.25 teaspoon salt(1.5g)
• 221 teaspoon garlic powder(3g)
• 2310 clove garlic (minced)(30g)
• 240.25 cup parmesan cheese(25g)
• 251 tablespoon parsley (finely chopped)(4g)
• 26500 g chicken tenders(500g)

Instructions

1. 1In a small bowl, mix together 0.5 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon smoked paprika, 1 teaspoon cayenne pepper, and 0.5 teaspoon black pepper. Season the chicken tenders evenly with this mixture.
2. 2In a large bowl, combine 200 g all purpose flour, 100 g cornstarch, 1 teaspoon baking powder, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 teaspoons smoked paprika, 2 teaspoons cayenne pepper, and 0.5 teaspoon salt to make the seasoned flour.
3. 3In a separate bowl, whisk together 4 tablespoons seasoned flour, 1 egg, and 50 ml water to form a wet batter. Adjust water or flour to achieve a consistency that is not too thick or runny.
4. 4Dredge the seasoned chicken tenders in the seasoned flour, then dip into the wet batter, and coat again in the seasoned flour.
5. 5Heat oil in a deep pan to 180°C (350°F). Fry the coated chicken tenders in batches for 5-7 minutes or until golden brown and cooked through. Drain on paper towels.
6. 6For the garlic parmesan sauce, melt 5 tablespoons butter in a saucepan over medium heat. Add 10 minced garlic cloves and sauté until fragrant.
7. 7Stir in 0.25 teaspoon chicken bouillon powder, 0.25 teaspoon smoked paprika, 0.25 teaspoon salt, and 1 teaspoon garlic powder. Cook for 1 minute.
8. 8Remove from heat and mix in 0.25 cup parmesan cheese and 1 tablespoon finely chopped parsley.
9. 9Toss the fried chicken tenders in the garlic parmesan sauce until well coated. Serve immediately.