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Tempura Chicken Tenders

Tempura Chicken Tenders

Crispy tempura style chicken tenders with a light airy batter and quick deep fry
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4

INGREDIENTS

Chicken

  • 1.5 lb chicken tenders
  • 1 tsp kosher salt
  • ½ tsp black pepper.

Dredge

  • ½ cup all purpose flour.

Tempura Batter

  • 1 cup all purpose flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 large egg
  • 1.25 cups ice cold sparkling water.

Frying and Serving

  • 6 cups vegetable oil
  • lemon wedges for serving
  • dipping sauce of choice.

INSTRUCTIONS

Prep

  • Pat chicken dry and season with salt and pepper
  • lightly coat chicken in dredge flour and shake off excess.

Batter

  • Whisk flour cornstarch baking powder and salt
  • whisk egg into ice cold sparkling water then pour into dry ingredients and stir gently until just combined with small lumps remaining.

Fry

  • Heat oil to 350 F in a deep pot
  • dip floured chicken into batter letting excess drip off then fry in small batches until deep golden and chicken reaches 165 F about 3 to 4 minutes per side
  • drain on a wire rack and keep warm in a 200 F oven while frying remaining batches.

Serve

  • Serve immediately with lemon wedges and dipping sauce.

Notes

1. Keep batter and liquids very cold for crisp tempura 2. do not overmix batter or it will turn heavy 3. maintain oil temperature between 340 F and 360 F to prevent greasiness 4. swap up to half the flour with rice flour for extra crunch 5. air fry option cook at 400 F for 10 to 12 minutes flipping halfway after spraying with oil

Nutrition

Calories: 480kcal | Carbohydrates: 35g | Protein: 33g | Fat: 22g