Listen, these chicken strips right here will make you slap your mama.

Now, if you gotta take a look at these ingredients down here, it look like a lot, but I got them separated in way we gonna need these, right?

Why You’ll Love This

Listen, these chicken strips right here will make you slap your mama.

This right here, it is still considered a white meat, you know what I mean?

But it’s much more juicier, easier to cook, cook faster, and does all of that, right?

So it’s almost like having, you know, the dark meat, but that’s what we gonna be using as a tool of choice, right?

You know these gonna be fire.

Trust me, the tenderloin will be still juicy, just like the dark meat.

Ingredients

• chicken tenderloins
• oil
• For the sauce:
  • chili sauce
  • mayo
  • sriracha
  • honey
• For the batter:
  • pepper flakes
  • salt
  • a splash of water

Instructions

1. Start by making your sauce.
2. Add a little chili sauce.
3. Add a little mayo.
4. Add a little sriracha.
5. Add honey.
6. Mix this.
7. Run a spasselin around the edge.
8. Get it all incorporated and mixed up.
9. Add all our ingredients (to the chicken for batter).
10. Get everything mixed up and incorporate it (for the batter).
11. Add pepper flakes.
12. Add just a generous pinch of salt.
13. Put heat under the bottom to get the oil temperature up.
14. Coat the chicken just like you see these like this.
15. Shake off excess batter.
16. Lay the coated chicken in the hot oil.
17. Lay another piece over here.
18. Do not overcrowd this.
19. Get them all coated (with bang bang sauce).
20. Hold them down like this and just kind of like turn them.
21. Let them sit up just to make sure that you get it.

Cooking Tips

Now, remember, use the right tool for the job, folks.

You wanna be able to coat your chicken, you know what I mean? And then be able to shake something off.

Now, it might come out a little thick.

What I deal with is I just put a splash of water until I come up with this.

Again, folks, this is what you want.

I like to see pepper flakes and everything.

When I see those, I know I got it right.

If you guys don’t want to, you have as much batter on the outside, because it’s what’s going to make it crunchy and good folks.

But if you want less, all you can do is add just a little bit more water to you better, you know, I mean, and get the consistency that you guys like.

I got a dry hand and I got a wet hand to touch everything, right?

You want to get yourself like a meat thermometer or a candy thermometer because we got to check the temperature of our oil, right?

We’re looking for 165.

You know they’re done.

If they go to 175, they are still okay.

Trust me, the tenderloin will be still juicy, just like the dark meat.

What’s very important is once you fry, this is why a lot of people don’t have a lot of success with frying.

It’s because when you put your second batch in here, because we took the time to make sure our oil was up up to 10, right?

Now we finna tip it again.

What we want to do is we want to get back to where we were.

Now I got a little pro tip, you know what I mean?

It’s a little difficult for everybody to like master this part in the very beginning.

But once I get this back to 365, I’m going to raise my fire up just a little bit more, so it would be extra hot.

Reason being, because I’m finna load this up a little bit more.

And these are not quite at room temperature.

So it’s going to bring everything down.

So we start off a little high, it’s going to settle in and be just right.

That’s where we get to experience.

You can use paper plates also.

I like using the coolant racks, but this right here, for one, you just stop it from making those marks on the bottom.

If you move it around, and then tune, it’s just, hey, just to me, it’s really like nostalgia.

Just one inch high, flip them over, have a meat thermometer, right?

Serving Suggestions

This is the way most people probably make it, you know what I mean? Paper plate, whatever type of plate you want to use, but that’s him right here.

I can just tell you making these and what the playoffs come on up to.

But you know what I’m about to do, folks.

I was about to pick this up.

I don’t want you guys to say I’m like super greedy.

So I’m gonna walk off to my right, yellow left.

I’m out to finish.