Hi there. This recipe(a) have proven to be the bane of our existence and we keep trying and failing.
The two specific recipes attempted were video guides. This would be the Babish and Josh Weismann chicken tender recipes. Both were brined overnight in buttermilk. Each attempt has involved directly following their steps.
When the chicken tenders come out they look AWESOME. Very crunchy, juicy, hot. The issue is that the breading loses crunch and will very easily slide right off within a minute or two. By the time they’re ready to eat after cooking a few they aren’t crunchy.
They’re very dark in color and look like they’d be great, but that is never the case.
Fried at 350ish, drained on a rack to sit while we finish cooking.
I’ve attempted hard pressing the flour in, no double flour dip, double flour dip, flour before egg. All result in the degloving of what could be a nice lil tendie.
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