Crispy Double-Fried Chicken Tenders
Crispy Double-Fried Chicken Tenders
Ingredients
For the Chicken
- 1 1/2 pounds chicken tenders, tendons optionally removed
For the Dry Brine / Chicken Seasoning
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup potato starch, unmodified
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons water, for craggly bits, plus more as needed
For the Wet Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- 6 cups neutral oil, such as vegetable, canola, or peanut oil, for deep frying
Instructions
- 1
Prepare the Chicken: If desired, remove the tough tendon from each chicken tender. To do this, hold the tendon with a paper towel or fork and pull the chicken tender down and away from the tendon.
⏱️ 5 min
- 2
Season the Chicken (Dry Brine): In a small bowl, combine the kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Sprinkle this seasoning evenly over the chicken tenders, then mix thoroughly to coat every piece. Allow the chicken to "dry brine" while you prepare the batters.
⏱️ 5 min
- 3
Prepare the Dry Batter: In a large bowl, combine 2 cups all-purpose flour, potato starch, and cornstarch. Add the baking powder and generously season with the remaining 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Whisk well to combine all ingredients.
⏱️ 5 min
- 4
Create Craggly Bits: Add 2 tablespoons of water to the dry batter mixture. Use your hands to mix it in, rubbing the flour between your fingers. This process creates small, clumpy, "craggly bits" in the flour mixture, which are crucial for the desired crispy texture. Add an additional tablespoon of water if the mixture seems too dry and not forming enough clumps.
⏱️ 2 min
- 5
Prepare the Wet Batter: In a separate medium bowl, combine 1 cup all-purpose flour, eggs, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the mixture is smooth and reaches a consistency slightly looser than pancake batter.
⏱️ 3 min
- 6
Batter the Chicken: Set up your dredging station: chicken, wet batter, then dry batter. Dip each seasoned chicken tender into the wet batter, allowing any excess to drip off. Immediately transfer it to the dry batter mixture. Really pack the dry batter onto the chicken, pressing firmly to ensure every spot is covered with the craggly bits. Set aside on a wire rack while you heat the oil.
⏱️ 10 min
- 7
First Fry: Heat the neutral oil in a deep pot or Dutch oven over medium-high heat until it reaches 325°F. Carefully place the battered chicken tenders into the hot oil, frying in batches to avoid overcrowding the pot. Fry for approximately 4 minutes per batch, or until they are light golden brown and cooked through.
⏱️ 15 min•🌡️ 325
- 8
Clean the Oil: Remove the chicken from the oil and place it back on the wire rack. Use a mesh strainer to carefully skim any loose batter or debris from the hot oil. This helps keep the oil clean for the second fry.
⏱️ 2 min
- 9
Second Fry: Increase the oil temperature to 375°F. Return the partially fried chicken tenders to the hotter oil in batches. Fry for another 1 to 2 minutes until they are deep golden brown, extra crispy, and perfectly craggly. This second fry is key for ultimate crispness.
⏱️ 10 min•🌡️ 375
- 10
Serve: Once fried, remove the tenders from the oil and place them on a clean wire rack to drain any excess oil. Let them cool slightly for a few minutes before serving. Enjoy with your favorite dipping sauce!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Double-Fried Chicken Tenders
Ingredients
For the Chicken
- 1 1/2 pounds chicken tenders, tendons optionally removed
For the Dry Brine / Chicken Seasoning
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup potato starch, unmodified
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons water, for craggly bits, plus more as needed
For the Wet Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Frying
- 6 cups neutral oil, such as vegetable, canola, or peanut oil, for deep frying
Instructions
- 1
Prepare the Chicken: If desired, remove the tough tendon from each chicken tender. To do this, hold the tendon with a paper towel or fork and pull the chicken tender down and away from the tendon.
⏱️ 5 min - 2
Season the Chicken (Dry Brine): In a small bowl, combine the kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Sprinkle this seasoning evenly over the chicken tenders, then mix thoroughly to coat every piece. Allow the chicken to "dry brine" while you prepare the batters.
⏱️ 5 min - 3
Prepare the Dry Batter: In a large bowl, combine 2 cups all-purpose flour, potato starch, and cornstarch. Add the baking powder and generously season with the remaining 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper. Whisk well to combine all ingredients.
⏱️ 5 min - 4
Create Craggly Bits: Add 2 tablespoons of water to the dry batter mixture. Use your hands to mix it in, rubbing the flour between your fingers. This process creates small, clumpy, "craggly bits" in the flour mixture, which are crucial for the desired crispy texture. Add an additional tablespoon of water if the mixture seems too dry and not forming enough clumps.
⏱️ 2 min - 5
Prepare the Wet Batter: In a separate medium bowl, combine 1 cup all-purpose flour, eggs, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the mixture is smooth and reaches a consistency slightly looser than pancake batter.
⏱️ 3 min - 6
Batter the Chicken: Set up your dredging station: chicken, wet batter, then dry batter. Dip each seasoned chicken tender into the wet batter, allowing any excess to drip off. Immediately transfer it to the dry batter mixture. Really pack the dry batter onto the chicken, pressing firmly to ensure every spot is covered with the craggly bits. Set aside on a wire rack while you heat the oil.
⏱️ 10 min - 7
First Fry: Heat the neutral oil in a deep pot or Dutch oven over medium-high heat until it reaches 325°F. Carefully place the battered chicken tenders into the hot oil, frying in batches to avoid overcrowding the pot. Fry for approximately 4 minutes per batch, or until they are light golden brown and cooked through.
⏱️ 15 min•🌡️ 325 - 8
Clean the Oil: Remove the chicken from the oil and place it back on the wire rack. Use a mesh strainer to carefully skim any loose batter or debris from the hot oil. This helps keep the oil clean for the second fry.
⏱️ 2 min - 9
Second Fry: Increase the oil temperature to 375°F. Return the partially fried chicken tenders to the hotter oil in batches. Fry for another 1 to 2 minutes until they are deep golden brown, extra crispy, and perfectly craggly. This second fry is key for ultimate crispness.
⏱️ 10 min•🌡️ 375 - 10
Serve: Once fried, remove the tenders from the oil and place them on a clean wire rack to drain any excess oil. Let them cool slightly for a few minutes before serving. Enjoy with your favorite dipping sauce!
⏱️ 3 min