Happyfield Fried Chicken Tenders with Maple & Watermelon Hot Sauce

• 4 pc Chicken Tenderloins

Chicken Flour:

• 500 g All Purpose Flour
• 4 g Cayenne
• 15 g Smoked Paprika
• 10 g Onion Powder
• 10 g Garlic Powder
• 4 g White Pepper
• 3 g Mustard Powder

Chicken Brine:

• 540 g Buttermilk
• 1 cup Pickle Juice
• 2 tbsp Old Bay Seasoning

Watermelon Hot Sauce:

• 3 kg Watermelon (diced)
• 35 g Habanero (seedless)
• 65 g Red Chilli (seedless)
• 10 g Garlic (peeled)
• 175 g Agave
• 500 ml Apple Cider Vinegar
• 1 tsp Xanthan Gum

1. Starting with the hot sauce, set xanthan gum and agave aside, combine the rest of the ingredients and blend until smooth.
2. Place mix in a saucepan, add agave syrup, bring it to a boil then turn the flame down to a simmer and cook for 10 minutes.
3. Add xanthan gum and whisk well.
4. Strain through a fine strainer and season with salt.
5. Marinate the tenders in the buttermilk mixture for 12 - 24 hours then place them in your flour mixture patting the flour into the chicken.
6. Next, dip them back into the buttermilk and finally, coat them again in the flour mixture.
7. Place in a Tefal Air Fryer and cook at 200°C for 15 minutes. Alternatively, fry in a deep fryer.
8. Season the chicken with Old Bay seasoning, and voila.
9. Serve with the hot sauce on the side and drizzle some maple over the chicken.