Ingredients
For the Chicken:
1 lb chicken tenders
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
For the Batter:
1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup club soda (or water)
1 egg
For Frying:
3–4 cups vegetable oil
For Serving (Optional):
Honey mustard sauce
Ranch dressing
Instructions
- Prepare the Chicken – Pat chicken tenders dry and season with salt, black pepper, and garlic powder. Set aside.
- Make the Batter – In a bowl, whisk together flour, cornstarch, baking powder, and salt. In another bowl, beat the egg and mix in club soda. Gradually combine with dry ingredients, whisking until smooth. The batter should be thick but pourable.
- Heat the Oil – Pour vegetable oil into a deep frying pan or Dutch oven and heat to 350°F (175°C).
- Coat the Chicken – Dip each chicken tender into the batter, allowing excess to drip off.
- Fry the Chicken – Carefully place tenders in hot oil and fry in batches for 5-7 minutes, flipping occasionally, until golden brown and crispy. Drain on a paper towel-lined plate.
- Serve – Enjoy warm with honey mustard or ranch dressing.
Notes
Spicy Variation: Add 1 teaspoon of cayenne pepper or hot sauce to the batter.
Extra Crispy Crispers: Fry once at 325°F, let rest, then fry again at 375°F.
Gluten-Free Option: Use gluten-free flour and cornstarch.
Air Fryer Option: Lightly spray battered tenders with oil and air fry at 375°F for 12-15 minutes, flipping halfway.
Storage: Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in an oven at 375°F for 10 minutes or in an air fryer at 350°F for 5-7 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
