Fried Chicken Tenders with Ed Sheeran’s Hot sauce

Today’s post is all about my epic Fried Chicken Tenders with Ed Sheeran’s Hot sauce called Tingly Teds! Many of you asked for my recipe over on TikTok so of course I had to give it to you all. These tenders are super crispy on the outside yet still remaining tender and juicy on the inside.

Fried chicken tenders are always a yes but let’s level them up with Ed Sheeran’s new hot sauce, it’s called Tingly Teds and it’s aptly named because it’s not too spicy but it still leaves your mouth with a tingle! The tingly sauce comes in two heat profiles – Tingly & Xtra Tingly. For my fried chicken tenders I used the Tingly sauce however I have since made them with Xtra Tingly and they too are delicious. It just depends on what your spice tolerance is like!

Ingredients For Fried Chicken Tenders

Be sure to use buttermilk in the wet batter as the acid inside the buttermilk helps to tenderise the meat making it juicy and preventing it from becoming tough and chewy. Alternatives to buttermilk are anything acidic so lemon juice or vinegar, but in my opinion buttermilk works the best. It also helps the dry batter adhere to the chicken much better so you don’t end up with the outer crispy layer falling off your chicken. Best of all you can pick it up in most supermarkets! If you do end up using lemon juice to tenderise your meat make sure you add yogurt to the marinade.

Marinade for the wet batter:

• ½ kg chicken breasts
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 teaspoon of cayenne pepper
• 1 teaspoon of dried parsley
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• ¼ teaspoon of red chilli
• 300ml of buttermilk
• 35ml of Tingly Teds Hot sauce

Dry Batter

• 300g flour
• 2 tablespoons of cornstarch
• 2 teaspoons of bicarbonate of soda (essential for a crispy coating, do not omit!)
• The same seasonings used in the wet batter:
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of dried parsley
  • 1 teaspoon of salt
  • 1 teaspoon of salt
  • ¼ teaspoon of red chilli

Method

1. Begin by cutting your chicken breasts into tender like strips and place them in a large bowl.
2. To your chicken add all of your seasoning for the wet batter, the buttermilk and hot sauce. Using your hands (they’re your best utensil!) mix together the chicken until everything is throughly combined. Clingfilm the bowl and place your chicken to marinate in the fridge for a minimum of 4 hours.
3. In a shallow dish, add the ingredients for the dry batter: flour, seasonings, cornstarch and bicarbonate of soda. Whisk this together.
4. Heat up a frying pan with some sunflower or rapeseed oil on a medium heat.
5. Remove your chicken from the fridge and dip each chicken strip into the dry batter. Shake off any excess and drop straight into the hot oil. Fry a couple of strips at a time until they are golden and crispy, about 5-6 minutes on each side. If they brown too quickly turn the heat down. Be sure not to overcrowd the pan.
6. Drain on paper towels and then serve with some more of Tingly Ted’s hot sauce!

Video Tutorial

If you like the look of this recipe then you should definitely check out the ones below for some more amazing dishes:

• Chicken Tikka skewers
• Korean Fried Chicken bites
• Chicken Tacos

Discover more recipes by following me on Instagram and TikTok