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FEDS TENDER RECIPE

Thanks for grabbing one of our tins of FEDS seasoning. We spent so much time perfecting the blend to pack our chicken with flavour we probably shouldn't be giving you this! Anyway we're buzzing you want to try it at home.

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So... Listen up, here's the lowdown on the goods:

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YOU'LL NEED…

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THE OBVIOUS BITS

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  • 500g Chicken Inner Fillets (Tenders)

  • Frying Oil (Veg oil, beef dripping, or lard)

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FOR THE DRY MIX

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  • 250 grams Self Raising Flour

  • 25 grams Feds Fried Chicken Spice

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FOR THE BATTER

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  • 250 grams Self Raising Flour

  • 400 ml Cold Water

  • 50 ml Vinegar-based Hot Sauce (e.g., Franks, Crystal, Cholula) OR White Wine Vinegar

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CHEF LEVEL PRO (OPTIONAL) – TO BRINE THE CHICKEN

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  • 1 x teabag

  • 1 tsp salt

  • 1 tbsp brown sugar

  • 1 clove garlic

 

WHEN YOU’RE READY TO COOK

 

1. TO FRY LIKE A LEGEND AND BRINE THE CHICKEN (The day before)

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  • Make a cup of tea (no milk, obviously)

  • Stir in 1 tsp of salt, 1 tbsp of brown sugar, and 1 clove of garlic.

  • Let it chill out and cool down, then dump the chicken in it and stick it in the fridge overnight.

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2. MAKE THE DRY MIX

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  • Grab 250g of self-raising flour and mix it up with 25g of your Feds Fried Chicken Spice. That's your dry coating sorted.

 

3. MAKE THE WET BATTER

 

  • In a different bowl, whip up your batter. Chuck in another 250g of self-raising flour, 400ml of cold water, and 50g of your chosen hot sauce  – or just use white wine vinegar if that's what you've got.

 

4. COOKING THE CHICKEN

 

  • Preheat your oil to 180 degrees C

  • Toss your chicken tenders straight into that wet batter (If brining drain first!)

  • Now, fish your tenders out of the batter and dump 'em in the flour mix. Give 'em a good toss and ruffle 'em up! That's how you get that awesome, super crunchy, cornflake-style batter that tastes amazing.

  • Gently slide into your hot oil (180 degrees C) Fry 'em for about 4 or 5 minutes until they look beautifully golden and the inside hits 90 degrees C.

  • Get 'em out of the oil and put them straight onto a cooling rack to let the oil drip off. Seriously, don't put them on kitchen paper! It'll make your gorgeous, crunchy batter all soggy. You don't want that.

  • Hit your finished chicken tenders with an extra little sprinkle of your spice mix for a final kick.

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BONUS CONTENT 

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  • Deep Fryer is Best: Use a deep fat fryer if you can, the temperature stays super steady.

  • Shallow Pan Users: Don’t fill more than half full or leave unattended. Heat your oil on medium until it hits 180 degrees C (use a thermometer if you have one!). No thermometer? Just chuck a bit of bread in; it should bubble up and turn golden in 40 to 60 seconds.

  • Prep the Chicken: Taking the chicken out of the fridge about an hour before you fry will help stop the oil temperature from dropping too much.

  • Bonus Top Tip: Mix whatever spice mix you have left 50/50 with sea salt for a proper wicked chip seasoning. Trust me on this.

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