Crispy Tempura Chicken Tenders Strips
Extra crispy tempura battered chicken tenders fried until light and crunchy
PRINT PINServings 4
INGREDIENTS
Chicken
- 1 1/2 lb chicken tenderloins
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder.
Dredge
- 1/2 cup cornstarch.
Tempura Batter
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 large egg
- 1 cup ice cold sparkling water.
Frying and Serving
- 6 cups neutral oil for frying
- lemon wedges for serving
- soy sauce or sweet chili sauce for dipping.
INSTRUCTIONS
Prep
- pat chicken dry and season with salt
- pepper
- and garlic powder
- set up a dredge bowl with cornstarch and a batter bowl with flour
- cornstarch
- baking powder
- and salt.
Batter and Fry
- heat oil in a deep pot to 350 F
- whisk egg into the dry batter mix then gently stir in sparkling water until just combined with small lumps
- dredge each tender in cornstarch then dip into batter letting excess drip off
- fry in batches without crowding until golden and cooked through about 3 to 4 minutes per batch
- drain on a wire rack and return oil to 350 F between batches.
Serve
- rest 2 minutes to set the crust
- serve hot with lemon wedges and dipping sauce.
Notes
1. Keep batter and water very cold for maximum crispness. Do not overmix the batter or it will turn dense. Use a thermometer and keep oil near 350 F to prevent greasy coating. Substitute club soda for sparkling water. For extra crunch 2. refry 30 to 60 seconds after a 2 minute rest
Nutrition
Calories: 520kcal | Carbohydrates: 45g | Protein: 32g | Fat: 24g