Crisp Chicken And Churros Recipe
Buttermilk fried chicken breast tenders drizzled with hot honey, served with Barcelona-style cinnamon-sugar churros. 'A house favorite!'
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Ingredients
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For the Chicken
For the Churros
Method
For the Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken tenders and marinate for at least 1 hour, preferably overnight.
- 2
Prepare the Frying Station
In a separate bowl, mix the all-purpose flour and cornstarch. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.
- 3
Fry the Chicken
Remove chicken from the marinade, allowing excess to drip off. Dredge in the flour mixture, shaking off excess. Fry the chicken tenders in hot oil until golden brown and cooked through, about 5-7 minutes. Drain on paper towels and drizzle with hot honey before serving.
For the Churros
- 4
Make the Churro Dough
In a saucepan, bring water, unsalted butter, sugar, and salt to a boil. Once boiling, remove from heat and stir in the flour until combined. Allow to cool slightly before adding eggs, one at a time, mixing well until smooth.
- 5
Pipe the Churros
Transfer the dough to a piping bag fitted with a star tip. Heat oil in a deep fryer or pot. Pipe 4-6 inch lengths of dough into the hot oil, cutting with scissors. Fry until golden brown and crispy, about 2-3 minutes per side.
- 6
Coat the Churros
Remove churros from the oil and drain on paper towels. Roll in a mixture of granulated sugar and cinnamon while still warm.
