Chicken Tempura Tenders
Crispy chicken tempura tenders with a light airy batter and quick deep fry
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INGREDIENTS
Chicken
- 1.5 lb chicken tenderloins
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika.
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 cup ice cold sparkling water
- ice cubes as needed.
Frying and Serving
- 4 cups canola oil or vegetable oil
- lemon wedges for serving
- dipping sauce of choice.
INSTRUCTIONS
Prep
- Pat chicken dry and season with salt
- pepper
- garlic powder
- and paprika; set a wire rack over a sheet pan for draining and line with paper towels if desired.
Dredge and Batter
- Whisk dredge ingredients in a shallow bowl; in a separate bowl whisk batter dry ingredients
- then lightly whisk in egg and ice cold sparkling water just until combined leaving small lumps and keeping batter cold with a few ice cubes if needed.
Fry
- Heat oil in a deep pot to 350 F; dredge chicken lightly in dredge mixture shaking off excess
- dip into tempura batter
- let excess drip
- then carefully fry in batches without crowding until golden and cooked through
- about 4 to 5 minutes total turning once; drain on rack 2 minutes and serve hot with lemon and dipping sauce.
Notes
1. Keep batter very cold and mix minimally for a lighter crust; Maintain oil at 350 F and fry in small batches to prevent sogginess; Substitute rice flour for up to half the flour for extra crispness; Air fryer option: spray coated tenders with oil and cook at 400 F 10 to 12 minutes flipping halfway
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 35g | Fat: 24g