The Perfect Chicken Tender

Ingredients

• 1 lb Chicken Breast Tenders (cut into uniform strips, skinless)
• 2 Tbsp Salt (for brine)
• 4 cups Water (for brine, room temperature)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Cornstarch (adds extra crispness)
• 1 tsp Baking Powder (lightens the batter)
• 1 cup Sparkling Water (Club Soda) (cold, carbonated)
• 4 cups Vegetable Oil (for deep frying, high smoke point)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder

Instructions

1. Make the Salt‑Water Brine

   Combine 4 cups water and 2 Tbsp salt in a large bowl, stir until fully dissolved. Add the chicken tenders, ensuring they are fully submerged, and let them brine for 20 minutes.

   Time: PT20M

2. Dry the Chicken

   Remove the chicken from the brine, place on a clean plate, and pat dry thoroughly with paper towels. Let the pieces rest for 5 minutes to allow surface moisture to evaporate.

   Time: PT5M

3. Prepare the Starchy Coating Mix

   In a shallow dish combine 1 cup all‑purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 0.5 tsp black pepper, and 1 tsp garlic powder. Mix well.

   Time: PT3M

4. Make the Sparkling‑Water Batter

   In a separate bowl whisk together 1 cup sparkling water with the dry coating mix until a thick, pancake‑like batter forms. The batter should coat the back of a spoon without running off too quickly.

   Time: PT2M

5. Press the Coating onto the Chicken

   Dip each chicken strip into the batter, then immediately press it into the dry flour‑cornstarch mixture, ensuring an even layer. Place the coated strips on a tray and let them sit for 10 minutes so the coating adheres.

   Time: PT10M

6. Heat the Oil

   Fill a deep pot with 4 cups vegetable oil and heat to 350°F (175°C). Use a deep‑fry thermometer to monitor the temperature.

   Time: PT5M

   Temperature: 350°F

7. First Fry (Blanch)

   Working in small batches, lower the coated chicken strips into the oil and fry for 2–3 minutes, just until the coating turns a pale golden color. Remove with tongs and place on a wire rack to drain.

   Time: PT3M

   Temperature: 350°F

8. Rest Between Fryings

   Let the partially fried chicken rest on the rack for 5 minutes. This allows steam to escape and the coating to firm up.

   Time: PT5M

9. Second Fry (Crisp)

   Return the chicken to the hot oil and fry for an additional 2–3 minutes, or until deep golden‑brown and crisp. The internal temperature should reach 165°F (74°C).

   Time: PT3M

   Temperature: 350°F

10. Drain and Serve

    Remove the tenders, place on paper towels to blot excess oil, then serve immediately with your favorite dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

22 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g