The Ultimate Chicken Tender

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (about 1 lb total, cut into 10 equal strips)
• 2 tablespoons Salt (for brine)
• 4 cups Water (cold, for brine)
• 1 cup All-Purpose Flour (sifted)
• ½ cup Cornstarch
• 1 teaspoon Baking Powder
• 1 teaspoon Salt (for dry coating)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• ¼ teaspoon Cayenne Pepper (optional, for heat)
• 1 cup Sparkling Water (cold, unflavored)
• 2 quarts Canola Oil (for deep‑frying; high smoke point)

Instructions

1. Prepare Brine

   Combine 2 Tbsp salt and 4 cups cold water in a large bowl or zip‑top bag, stir until dissolved, then add the chicken strips. Let them sit for 20 minutes while you prepare the coating.

   Time: PT20M

2. Make Dry Coating Mix

   In a medium bowl whisk together 1 cup flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and ¼ tsp cayenne pepper (optional).

   Time: PT5M

3. Prepare Wet Batter

   Reserve 1 cup of the dry mix in a separate shallow dish. In another bowl whisk 1 cup sparkling water with the reserved dry mix until a smooth, slightly thick batter forms.

   Time: PT2M

4. Double‑Dip Coating

   Remove a brined chicken strip, pat dry, then dip it into the remaining dry mix using a dry hand, shake off excess, dip into the wet batter with a wet hand, and finally press it back into the dry mix again, coating all sides. Place the coated strip on a tray and repeat for all strips, letting coated pieces rest in the dry mix while you finish.

   Time: PT10M

5. Heat Oil

   Fill the deep fryer or pot with enough canola oil to submerge the tenders (about 2 quarts). Heat to 350°F (175°C). Use a thermometer to monitor.

   Time: PT5M

   Temperature: 350°F

6. First Fry – Golden Yellow

   Carefully lower a batch of coated tenders into the hot oil. Fry for about 3 minutes, or until they turn a light golden‑yellow.

   Time: PT3M

   Temperature: 350°F

7. Rest & Re‑heat Oil

   Remove the first batch and set on a wire rack or paper towels. Allow the oil temperature to climb back to 350°F (about 1 minute).

   Time: PT1M

   Temperature: 350°F

8. Second Fry – Golden Brown Perfection

   Return the same batch to the oil and fry an additional 2 minutes, or until deep golden‑brown and the internal temperature of the chicken reaches 165°F (74°C).

   Time: PT2M

   Temperature: 350°F

9. Drain and Serve

   Transfer the finished tenders to a paper‑towel‑lined plate. Let rest 2 minutes, then serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g