crunch is so loud it should be illegal 🔊 🔥 #buldak #Recipe #chickentenders Test Kitchen Tuesday Recipe: Crunch Bomb Chicken Tenders Prep time: 10 minutes Cook time: 6 minutes Ready in: 1 hour 16 minutes (including marinating time) Serves: 4 Ingredients: For Chicken: 1 1/2 lb chicken tenders 1 cup buttermilk 1 tsp garlic powder 1 tsp onion powder 1/2 tsp paprika 1/2 tsp salt 1/2 tsp black pepper For Crunch Bomb Coating: 2 cups puffed rice cereal, lightly crushed 1/2 cup potato starch 1/2 cup all-purpose flour 1 tsp baking powder 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/2 tsp salt 1/2 tsp black pepper For Frying & Serving: Neutral oil, for frying Buldak Original & Carbonara Hot Sauce, for dipping Instructions: Marinate Chicken: In a large bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken tenders and toss until fully coated. Cover and refrigerate for at least 1 hour, or up to overnight. Make Crunch Bomb Coating: Add puffed rice cereal to a zip-top bag and lightly crush it with your hands or a rolling pin. You want small crunchy pieces, not powder. In a shallow bowl, mix crushed puffed rice, potato starch, flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Coat Chicken: Remove chicken tenders from the marinade, letting excess drip off slightly. Dredge each tender in the Crunch Bomb coating, pressing firmly so the crispy bits stick. Place on a wire rack and let sit for 10-15 minutes so the coating can cling. Fry: Heat 2-3 inches of neutral oil in a heavy-bottomed pot to 325°F. Fry tenders in batches for 4-5 minutes, until lightly golden and cooked through. Transfer to a wire rack. Second Fry: Increase oil temperature to 375°F. Fry the chicken a second time for 1-2 minutes, until deeply golden and extra crispy. Transfer back to the wire rack and let cool slightly. Serve: Serve hot with Buldak Original and Carbonara Hot Sauce on the side for dipping 🔥 - @buldak_global