Our current obsession: these Crispy Ranch Daring Tenders our chefs created especially for EEEEEATSCON 🤤​ Join us in this Saturday & Sunday from 12PM-6PM at Forest Hills Stadium in NY.​ Can’t make it to the event? No problem. We’ve included the full recipe for these baddies below 👇​ Dry Batter:​ 8oz Daring Original Pieces​ 1⁄2 cup grapeseed oil​ 1⁄2 cup all purpose flour​ 1⁄2 cup Panko​ 1 cup hashbrown grated potatoes​ Wet Batter:​ 1⁄2 cup all purpose flour​ 1⁄2 cup seltzer​ 1⁄4 tsp salt​ 1⁄4 tsp pepper​ 2 tsp garlic powder​ Ranch Powder:​ 2 tablespoon dried parsley​ 2 teaspoon dried chives​ 2 teaspoon garlic powder 2 teaspoon onion powder 1 teaspoon onion flakes​ 1 teaspoon dried dill​ pepper​ salt​ ​ Slaw:​ 1⁄2 cup broccoli slaw​ 2 ribs of celery​ 1 Tablespoon lemon juice​ ​ Buffalo Aioli:​ 1⁄2 cup veganaise​ 3 tsp buffalo sauce​​ Herb Sprinkle:​ 1 teaspoon fresh dill​ 1 teaspoon fresh parsley​ 1⁄4 t cracked black pepper​​ Method:​ 1. Prepare a wet batter of 1 to 1 ratio flour and seltzer whisked together with 1⁄4 tsp salt, 1⁄4 tsp pepper & 2 tsp garlic powder. Set aside.​ 2. Prepare a bowl of flour lightly seasoned with salt and pepper.​ 3. Prepare a bowl with hashbrowns, lightly sprinkle in flour, and generously sprinkle ranch powder.​ 4. Prepare a third bowl with Panko mixed with ranch powder.​​ 5. Take Daring Original pieces and drench in seasoned flour. Dip Daring floured pieces in wet batter letting excess drip back into batter bowl. and then dip to coat in hashbrowns, pressing with fingers firmly and then rolling in Panko mix.​ 6. Heat a 9 in-12in deep pan with oil to 350 degrees. Fry pieces a couple at a time without over filling pan for 3-3.5 minutes, flipping once halfway. Pieces should be extra crispy. Remove into a bowl and toss with herb sprinkle.​ 7. Chop fresh dill and fresh parsley finely and mix as an herb sprinkle for the Tender.​ 8. Drizzle with Buffalo Aioli and garnish with herb sprinkle and celery slaw. #getdaring #eeeeeatscon #veganchicken #veganrecipes #recipes