PLC CHICKEN
FOR THE MARINADE:
- 1 c dairy free yogurt6 tbsp almond milk (or soy, or oat)
- 2 tsp kosher salt2 tsp granulated garlic
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1k (2.2 lbs) chicken tenders
FOR THE BIG BATCH SPICE RUB:
- 1/2 c kosher salt5 tbsp paprika
- 2 tbsp granulated garlic4 tbsp coarse ground black pepper
- 2 tbsp ground ginger2 tbsp mustard powder
- 4 tsp celery powder (you can buy celery seeds and crush them yourself)1 scant tbsp oregano
- 1 scant tbsp thyme2 tbsp MSG (optional but recommended)
FOR THE DRY MIXTURE:
- 3 cups white flour1/2 cup spice rub
- Neutral oil for frying (canola, avocado…)
Cooking steps
Step 1
Place garlic, chiles and scallion in a food processor.
Step 2
Blend until minced.
Step 3
Add the rest of the ingredients and mix until everything is well blended and all the ingredients come together.
Step 4
Place into a jar or container and store in the fridge until 30 minutes before your ready to use it.
