For this edition, we're taking our leftover pickled gherkins, and using the pickle juice as our brine, and using the gherkins in a sweet and salty relish that sits perfectly on top of these game day loaded tenders, with ranch, hot sauce, and loads of takis!
Remove the pickles from the pickle jar, and set aside to drain. Add the tenders to the pickle juice, and leave to brine for 30 mins.
Chop up the pickled gherkins, and add them to a saucepan, with the water and sugar, with a pinch of salt, and simmer until thick and glossy.
Sauté off the diced onions with a tbsp of butter and a pinch of salt and pepper, until soft and sweet.
This is quite a quick process so be prepared. Preheat oil to 180°c, and mix the spices and the dry dredge ingredients together. Remove half the dredge, and whisk in the sparkling water, mixing until loose and combined, but leaving bubbles and some lumps.
Place the chicken into the dry dredge, then wet, and dry again, before carefully placing into the oil, and cooking for 7 minutes, or until they reach an internal temperature of 74°c (you can remove the tenders just before this, but keep checking the internal temperature. If it doesn't reach 74°c, fry again until they do!)
Plate up on a platter, covering with the pickle relish, drizzle on loads of relish and hot sauce, and garnish with fuego takis and chives.
