Jalapeno Glazed Tenders with Ranch Crema

Fried chicken tenders with a spicy, pickled glaze. The perfect game day snack!

Done in 45 minutes

Serves 8

Dish by Ori Goldberg

Ingredients

For the tenders:

1200g chicken tenders

2 jarspickled jalapeños

1 tbspblack pepper

1 tbspsweet paprika

1/2 tbspcelery salt

1/2 tbspchilli powder

1 tbspgarlic dower

1/2 tbspbrown sugar

Pinch of salt

For the dredge:

200gplain flour

200gcorn flour

1 tspbaking powder

800ml sparkling water

For the jalapeños glaze:

50g pickled jalapeños

100g sugar

100mlwater

salt and pepper, to taste

For the Ranch Crema

2 tbspcreme fraiche

2 tbspsour cream

1 lemon, juice

1lime, juiced

1 tbspgarlic powder

1 tbsppickled jalapeños, chopped

handful of coriander, chopped

handful ofdill, chopped

handful of chives, chopped

salt and pepper, to taste

This time, we're glazing tenders with a pickled jalapeño coating that is spicy, sweet and tangy, and pairing it with a rich and creamy ranch inspired crema. Load that up with fresh herbs and citrus and you've got an early contender for the best way to eat tenders...

Method

Drain the jalapeños from their jar, and set aside. Add the tenders to the jalapeños brine, and leave to brine for 30 mins.

Chop up the pickled jalapeños, and add them to a saucepan, with the water and sugar, with a pinch of salt, and simmer until thick and glossy.

This is quite a quick process so be prepared. Preheat oil to 180°c, and mix the spices and the dry dredge ingredients together. Remove half the dredge, and whisk in the sparkling water, mixing until loose and combined, but leaving bubbles and some lumps.

Place the chicken into the dry dredge, then wet, and dry again, before carefully placing into the oil, and cooking for 7 minutes, or until they reach an internal temperature of 74°c (you can remove the tenders just before this, but keep checking the internal temperature. If it doesn't reach 74°c, fry again until they do!)

Mix together all the ranch cream ingredients in your chosen bowl, place in the middle of your platter. Wearing a glove and tongs, dip your tenders in the jalapeño glaze, and plate around the bowl of ranch crema.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!