30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cotton Candy Chicken Tenders
Delicate chicken tenders with a floral rosewater glaze and a crunchy pistachio crumble for a sophisticated sweet and savory experience.
Total Time
60
Yield
4
Calories
520 cal
Difficulty
Hard
Cuisine
Fusion
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What You'll Need
Equipment:
Bowls, Whisk, Deep fryer or large pot, Wire rack, Small bowl •
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Instructions
Brine the Chicken tenders in the Brine ingredients for at least 2 hours, or up to overnight.
Remove the chicken from the brine and pat dry.
In a bowl, combine the Breading ingredients.
Dredge each chicken tender in the Breading mixture, ensuring it's fully coated.
Heat peanut oil in a deep fryer or large pot to 350°F (175°C).
Fry the breaded chicken tenders in batches for 5-7 minutes, or until golden brown and cooked through.
While the chicken is frying, prepare the Glaze by whisking together the Powdered sugar, Rosewater, Lemon juice, and Pink gel food coloring until smooth.
In a separate small bowl, combine the Pistachios, Panko breadcrumbs, and Melted butter to create the Pistachio Crumble.
Remove the fried chicken tenders and place them on a wire rack to drain excess oil.
Drizzle the Glaze over the hot chicken tenders, ensuring they are evenly coated.
Sprinkle the Pistachio Crumble over the glazed chicken tenders.
