Seasoned Crispy Chicken Tenders (Inspired by Raising Cane's)
Seasoned Crispy Chicken Tenders (Inspired by Raising Cane's)
Ingredients
For the Chicken
- 2 pounds chicken tenderloins
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup all-purpose flour, for initial dredging
For the Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1/2 teaspoon Chinese Five Spice
- 1/2 teaspoon white pepper
- 1 tablespoon chicken powder or consommé powder
- 1/2 teaspoon salt
For the Wet Batter
- 2 eggs, large
- 1/4 cup all-purpose flour
- 1/4 cup water, cold
For Frying
- 4 cups canola oil, or vegetable oil, for deep frying
Instructions
- 1
Prepare the seasoned flour coating: In a large metal bowl, whisk together 2 cups all-purpose flour, onion powder, garlic powder, ginger powder, mustard powder, paprika, Chinese Five Spice, white pepper, chicken powder (or consommé powder), and 1/2 teaspoon salt until thoroughly combined. Set aside.
⏱️ 5 min
- 2
Prepare the wet batter: In a separate medium bowl, whisk together the eggs, 1/4 cup all-purpose flour, and cold water until the batter is smooth. Cover the bowl and refrigerate for at least 30 minutes. The colder the batter, the better the result.
⏱️ 5 min
- 3
Prepare the chicken: Lay the chicken tenderloins on a metal tray lined with paper towels. Pat them thoroughly dry with additional paper towels to remove excess moisture. This helps the coatings adhere better. Lightly season the chicken with 1/2 teaspoon salt and black pepper.
⏱️ 5 min
- 4
Set up your dredging station: You will need three bowls in a line: one with 1/2 cup plain all-purpose flour, one with the chilled wet batter, and the large bowl with the seasoned flour coating.
⏱️ 2 min
- 5
Dredge the chicken: Working with one piece of chicken at a time, first dredge it in the plain all-purpose flour, shaking off any excess. Next, dip it into the wet batter, allowing any excess to drip off. Finally, place the chicken into the seasoned flour coating. Press the flour onto the chicken firmly, using an "Anaconda squeeze" motion with your hands to create craggy, crispy texture. Do not shake off any excess flour. Place the coated chicken on a clean tray or plate and repeat with the remaining chicken pieces.
⏱️ 10 min
- 6
Heat the oil for frying: In a large, heavy-bottomed pot or deep fryer, heat the canola or vegetable oil to 325°F (163°C).
⏱️ 5 min•🌡️ 325
- 7
First fry: Carefully place a few coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, or until lightly golden brown and cooked through. Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 8 min•🌡️ 325
- 8
Second fry for crispiness: Increase the oil temperature to 375°F (190°C). Return the chicken tenders to the hot oil in batches. Fry for an additional 1-2 minutes, or until deeply golden brown and extra crispy. Remove from oil and place back on the wire rack to drain any excess oil.
⏱️ 7 min•🌡️ 375
- 9
Serve immediately with your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seasoned Crispy Chicken Tenders (Inspired by Raising Cane's)
Ingredients
For the Chicken
- 2 pounds chicken tenderloins
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup all-purpose flour, for initial dredging
For the Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon mustard powder
- 1 teaspoon paprika
- 1/2 teaspoon Chinese Five Spice
- 1/2 teaspoon white pepper
- 1 tablespoon chicken powder or consommé powder
- 1/2 teaspoon salt
For the Wet Batter
- 2 eggs, large
- 1/4 cup all-purpose flour
- 1/4 cup water, cold
For Frying
- 4 cups canola oil, or vegetable oil, for deep frying
Instructions
- 1
Prepare the seasoned flour coating: In a large metal bowl, whisk together 2 cups all-purpose flour, onion powder, garlic powder, ginger powder, mustard powder, paprika, Chinese Five Spice, white pepper, chicken powder (or consommé powder), and 1/2 teaspoon salt until thoroughly combined. Set aside.
⏱️ 5 min - 2
Prepare the wet batter: In a separate medium bowl, whisk together the eggs, 1/4 cup all-purpose flour, and cold water until the batter is smooth. Cover the bowl and refrigerate for at least 30 minutes. The colder the batter, the better the result.
⏱️ 5 min - 3
Prepare the chicken: Lay the chicken tenderloins on a metal tray lined with paper towels. Pat them thoroughly dry with additional paper towels to remove excess moisture. This helps the coatings adhere better. Lightly season the chicken with 1/2 teaspoon salt and black pepper.
⏱️ 5 min - 4
Set up your dredging station: You will need three bowls in a line: one with 1/2 cup plain all-purpose flour, one with the chilled wet batter, and the large bowl with the seasoned flour coating.
⏱️ 2 min - 5
Dredge the chicken: Working with one piece of chicken at a time, first dredge it in the plain all-purpose flour, shaking off any excess. Next, dip it into the wet batter, allowing any excess to drip off. Finally, place the chicken into the seasoned flour coating. Press the flour onto the chicken firmly, using an "Anaconda squeeze" motion with your hands to create craggy, crispy texture. Do not shake off any excess flour. Place the coated chicken on a clean tray or plate and repeat with the remaining chicken pieces.
⏱️ 10 min - 6
Heat the oil for frying: In a large, heavy-bottomed pot or deep fryer, heat the canola or vegetable oil to 325°F (163°C).
⏱️ 5 min•🌡️ 325 - 7
First fry: Carefully place a few coated chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, or until lightly golden brown and cooked through. Remove the chicken from the oil and place on a wire rack set over a baking sheet to drain. Repeat with remaining chicken.
⏱️ 8 min•🌡️ 325 - 8
Second fry for crispiness: Increase the oil temperature to 375°F (190°C). Return the chicken tenders to the hot oil in batches. Fry for an additional 1-2 minutes, or until deeply golden brown and extra crispy. Remove from oil and place back on the wire rack to drain any excess oil.
⏱️ 7 min•🌡️ 375 - 9
Serve immediately with your favorite dipping sauce.
⏱️ 1 min