Crispy Chicken Tenders with Flour and Cornstarch Coating
Chicken breast strips dipped in egg and water, coated with seasoned flour and cornstarch, and shallow-fried in small batches.
Ingredients
Chicken and Coating
- 1½ lb boneless skinless chicken breasts about 4 small breasts; cut into roughly 24 strips, ½ inch thick
- 2 2/3 cups soybean oil for frying about ½-inch depth in a 10-inch deep skillet; never above one-third of vessel height
- 1 cup flour
- 1 cup cornstarch
- 1 Tbsp garlic salt
- 2 tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp baking powder
- 1/2 tsp cayenne pepper
- 2 Tbsp brown sugar
- 1 tsp salt
Wet Ingredients
- 3/4 cup water
- 2 pieces eggs Whisked together
Instructions
- Slice 1½ pounds boneless chicken breast into about 24 strips, roughly ½ inch thick and 3–4 inches long. Pat dry.
- In a shallow dish combine the flour and cornstarch with brown sugar, baking powder, salt, cayenne, paprika, black pepper, onion powder, and garlic salt. Whisk eggs and water separately.
- Heat the oil in a deep approximately 10-inch skillet to about 350°F, with roughly ½-inch depth and oil below one-third of pan height. Dip strips in egg wash, drain excess, then coat and shake off surplus flour.
- Fry uncrowded batches, approximately 6 strips each, for 6–10 minutes, turning midway. Confirm 165°F at the center of the thickest strips and restore oil temperature between batches.
- Drain on a rack over a tray for about 5 minutes and serve. Discard raw-contact egg dip and coating.
Notes
Plan on about four batches; thickness and pan capacity change the time. Oil depth is pan-dependent. A dark coating is not a substitute for a 165°F chicken temperature.