Ingredients:
2 lbs chicken tenders (or chicken breast cut into 1-inch strips)
3/4 cup flour
3/4 cup cornstarch or rice flour
1 tbsp kosher or sea salt
1 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp granulated onion
1 tsp paprika
1 tbsp baking powder (not baking soda – helps crisp them up!)
1 large egg, beaten
1 tbsp water
Oil for frying
👉Pat the chicken completely dry with paper towels. This helps them crisp up!
👉 Sprinkle tenders with baking powder and massage into chicken. Set aside for 10 minutes.
Prepare the Coating
In a large bowl, whisk together flour, cornstarch (or rice flour), salt, black pepper, garlic, onion, and paprika. This dry mix will give the tenders their crispy, crunchy texture.
Make the Wet Mixture
In a separate bowl, beat the egg with 1 tablespoon of water. This will help the breading stick to the chicken.
Bread the Chicken
Dip each chicken tender into the egg mixture, making sure it’s fully coated.
Then dredge it in the flour mixture, pressing lightly so the coating adheres well. Shake off excess flour.
👉For extra crispiness, repeat the process (egg → flour) for a double coating.
Heat the Oil
In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat to 375°F (191°C).
If you don’t have a thermometer, test by dropping a small amount of batter into the oil—if it sizzles and floats, it's ready.
Fry the Tenders
Fry the chicken in batches to avoid overcrowding. Cook for 3-4 minutes per side, or until golden brown and crispy.
The internal temperature should reach 165°F (74°C).
Drain & Serve
Remove tenders and place them on a wire rack (or paper towels) to drain excess oil.
Serve With:
🥕 Celery & Carrot Sticks
🧀 Blue Cheese, Buffalo or Ranch Dressing
🍺 A cold drink of your choice!