Crispy Tempura Chicken Strips are my go-to when I want light, crunchy fried chicken that doesn’t feel heavy. The coating stays delicate and crisp, and the chicken inside stays juicy and tender.
What I like most about this version is the tempura-style batter—it fries up airy with those little craggy bits that grab onto sauce. The flavor is simple and clean, so it’s especially good with soy sauce, spicy mayo, and a squeeze of lemon.
I make these for weekend dinners, casual get-togethers, or when I’m craving something like a restaurant appetizer at home. They’re easy to serve as-is, or I’ll put them next to rice and something fresh and crunchy.
Why You’ll Love This Recipe
Light and Crunchy: The tempura batter fries up crisp and airy, not bready or thick. It’s the kind of coating that stays delicate and shatters a little when you bite in.
Juicy Centers: Chicken tenderloins cook quickly, so you get a crisp exterior without drying out the inside. As long as you don’t over-fry, they stay really tender.
Simple Ingredients: No odd extras—just pantry basics plus cold sparkling water. It’s an easy recipe to pull off without a special trip to the store.
Sauce-Friendly: These strips are made for dipping. Soy sauce, spicy mayo, or even a mix of the two works great.
Good for Sharing: They fry fast in batches and look great piled on a platter with lemon wedges. I like serving them right away while they’re still at their crispiest.
Ingredients You’ll Need
Chicken
- Chicken breast tenderloins: I like tenderloins here because they’re already the right shape and thickness. Chicken breast cut into strips works too—just try to keep them evenly sized.
- Kosher salt: Seasoning the chicken well is what keeps the inside from tasting bland once it’s fried.
- Black pepper: Basic, but it matters. Freshly ground is nice if you have it.
- Garlic powder: This gives a gentle savory flavor without burning in the oil like fresh garlic can.
Dredge
- All-purpose flour: A light dusting helps the batter cling instead of sliding off.
- Cornstarch: This is a big part of the crispness. It keeps the coating light instead of chewy.
Tempura Batter
- All-purpose flour: Regular flour is all you need for a classic tempura-style batter.
- Cornstarch: More cornstarch here keeps the crust delicate and crunchy.
- Baking powder: Helps the batter puff slightly so it fries up airy.
- Kosher salt: Just enough to season the coating without making it salty.
- Egg: Gives the batter a little structure so it clings and fries evenly.
- Ice-cold sparkling water: I prefer sparkling water for a lighter texture, but ice-cold club soda or plain water works too. The main thing is keeping it very cold.
Frying and Serving
- Neutral frying oil: Use something with a high smoke point like canola, vegetable, or peanut oil.
- Lemon wedges: A squeeze of lemon cuts the fried richness and makes everything taste brighter.
- Soy sauce: Simple and salty, and it fits the tempura vibe.
- Spicy mayo: I like it for a creamy dip (and it’s great with a little extra lemon too).
Recipe Instructions
- Season the chicken: Pat the chicken dry, then season it all over with kosher salt, black pepper, and garlic powder.
- Heat the oil: Pour the oil into a deep, heavy pot and heat to 350°F. Set a wire rack over a sheet pan for draining.
- Mix the dredge: Whisk the flour and cornstarch together in a shallow bowl.
- Dredge the chicken: Coat each piece lightly in the dredge, then shake off the excess so it’s not caked on.
- Mix the batter: In a bowl, whisk the flour, cornstarch, baking powder, and salt. Whisk in the egg and ice-cold sparkling water just until combined, leaving small lumps, and keep the batter cold.
- Batter the chicken: Dip the dredged chicken into the batter and let the excess drip off for a second before frying.
- Fry: Fry in batches without crowding for 3 to 4 minutes, turning once or twice, until deep golden and the chicken reaches 165°F.
- Drain and serve: Drain on the wire rack and keep the finished strips warm while you fry the remaining batches. Serve right away with lemon wedges, soy sauce, and spicy mayo.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Keep the batter ice cold. Cold batter hitting hot oil is what helps you get that light tempura texture. If your kitchen is warm, park the batter bowl inside a larger bowl of ice.
Don’t mix the batter smooth. Stop whisking as soon as you don’t see big dry pockets of flour. A few lumps are good here.
Watch the oil temperature. Try to keep it between 340°F and 360°F as you fry. If it drops too low, the coating can get greasy; if it runs too hot, it browns before the chicken is done.
Fry on a rack, not paper towels. A wire rack keeps the underside from steaming, which helps the coating stay crisp while you finish the batches.
Add heat if you want it. A little paprika or cayenne in the chicken seasoning is an easy way to make them a bit spicier without changing the batter.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Lemon wedges: I always put extra lemon on the plate. A quick squeeze right before eating makes the strips taste fresher.
- Rice: Steamed white rice or sushi rice turns this into a simple dinner. Add a little soy sauce and you’re set.
- Slaw: A crunchy cabbage slaw (even a bagged one) is really nice next to fried chicken. I like it with a light sesame or rice vinegar dressing.
- Vegetables: Quick sautéed green beans, blistered shishitos, or roasted broccoli are easy sides that don’t compete with the crunch.
- Dipping sauces: Serve soy sauce and spicy mayo, or mix them together for one dip. Sweet chili sauce is also good if you like a little sweetness.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge. Fried chicken is always best fresh, but leftovers still taste good the next day.
For reheating, I skip the microwave if I want any crunch. A hot oven or air fryer works much better until the strips are heated through.
You can prep the dry mixes ahead (dredge and batter dry ingredients) and keep them in separate containers. I wait to mix the batter with water and egg until right before frying so it stays cold and airy.
If you want them to last longer, you can freeze cooked strips in a freezer-safe container. Reheat from frozen in the oven or air fryer until hot in the center.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use chicken thighs instead of breast tenderloins?
Yes. Boneless, skinless thighs work fine—just cut them into strips and try to keep them similar thickness so they fry evenly. Thighs can take an extra minute or so, so check that they hit 165°F.
Why does tempura batter need to be cold?
Cold batter helps the coating fry up light and crisp instead of soaking up oil. I usually chill the sparkling water well and mix the batter right before frying.
Can I use plain water instead of sparkling water?
You can. Sparkling water gives a slightly lighter texture, but ice-cold plain water or club soda still works. The cold temperature matters more than the bubbles.
How do I keep the coating from falling off?
Make sure the chicken is patted dry first, and don’t skip the flour-cornstarch dredge. Also, keep the batter lightly mixed—overmixed batter can get heavier and cling in a weird way.
Can I bake or air fry these instead of deep frying?
You can, but the coating won’t be as delicate. Spray the coated strips well with oil and cook at 425°F, flipping once, until the chicken reaches 165°F.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Crispy Tempura Chicken Strips
INGREDIENTS
Chicken
- 1.5 lb chicken breast tenderloins
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder.
Dredge
- ½ cup all purpose flour
- ¼ cup cornstarch.
Tempura Batter
- 1 cup all purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 large egg
- 1.25 cups ice cold sparkling water.
Frying and Serving
- 6 cups neutral frying oil
- lemon wedges for serving
- soy sauce for dipping
- spicy mayo for dipping.
INSTRUCTIONS
Prep Chicken
- pat chicken dry and season with salt pepper and garlic powder
- preheat oil in a deep pot to 350 F and set a wire rack over a sheet pan.
Dredge and Batter
- whisk dredge flour and cornstarch in a shallow bowl and coat chicken lightly shaking off excess
- whisk batter dry ingredients then whisk in egg and ice cold sparkling water just until combined leaving small lumps and keep batter cold.
Fry and Finish
- dip dredged chicken into batter letting excess drip then fry in batches without crowding for 3 to 4 minutes until deep golden and chicken reaches 165 F
- drain on rack and hold warm while finishing remaining batches and serve immediately with lemon and dipping sauces.
