Hani
A Hani is a Detroit classic and the perfect comfort food easy to recreate at home.
Yield: 6 hanis
Calories: 1424kcal
Materials
For the chicken marinade
- 2 lbs chicken tenderloins
- 1 cup buttermilk
- 1½ tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- several dashes of hot sauce
For the breading and frying
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 cups vegetable oil
For Assembly
- 6 fresh pitas
- 6 slices American cheese
- 6 slices Swiss cheese
- mayo
- chopped lettuce
- chopped tomato
Instructions
- Mix all of the marinade ingredients together in a medium sized bowl and add the chicken tenders. Ensure they are all evenly covered. Cover with plastic wrap and marinade in the fridge for at least 30 minutes, or up to 12 hours.
- In a medium sized bowl, combine the flour, baking powder and all of the seasons and stir to combine. Add a few tablespoons of the buttermilk marinade and mix in, so it's a little clumpy.
- Remove the tenders from the marinade and dunk in the dredge. Set tenders aside.
- Add oil to a Dutch oven or heavy bottomed pot over medium high heat. Once the oil is at 350℉, drop 3 - 4 tenders in at a time to not overcrowd. Cook 2 - 3 minutes, flip, and fry another 2 - 3 minutes. Remove tenders once the inside reaches 165℉.
To Assemble
- Take a fresh pita and smear with mayo. Top with a slice of Swiss and American cheese. Then, top with 2 chicken tenders, followed by tomato slices and lettuce. Wrap and enjoy.
Nutrition
Calories: 1424kcal | Carbohydrates: 28g | Protein: 45g | Fat: 127g | Saturated Fat: 25g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1641mg | Potassium: 706mg | Fiber: 1g | Sugar: 3g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 473mg | Iron: 2mg