Crunchy Fried Chicken Tenders

Mix of Flour + Cornstarch + baking powder ensure you get the crunhiest chicken tender. And don't miss adding some buttermilk marinade to the flour mix to for getting the cragilly bits(tiny featherlike texture.

Course Appetizer, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Resting time 30

Servings servings

Calories 332kcal

Author Subhasmita

Ingredients

For Marinating Chicken

1 kg Chicken Tenders (2 pounds)Or Chicken Breast cut into strips
½ teaspoon Garlic Powder
1 teaspoon Paprika
¼ teaspoon Cayenne pepper
½ teaspoon Salt
¾ cup Buttermilk

For Flour mixture

1 cup Flour
½ cup Cornflour
1.5 teaspoon Baking Powder
¾ teaspoon Garlic Powder
½ teaspoon Onion Powder
¾ teaspoon Paprika
1 teaspoon Dried Oregano
1 teaspoon Salt
½ teaspoon Black pepper
Salt to taste

Other Ingredients

2-3 cups Oil for shallow Frying

Instructions

Mix all the ingredients mentioned under marination. Cover and let it rest for at least 30 mins at room temperature or up to 4-5 hours in refrigerator.
If the Chicken is refrigerated , Take it out before frying and allow it to thaw close to room temperature.
Make the dry coating by adding all the ingredients. Add 2-3 tablespoons of buttermilk marinade to the flour mix and rub to create small crumb like texture.
Heat oil in a pan. Make sure the oil is at least 2- 2.5 inch height.
While the oil is heating, start coating the marinated chicken strips in batches ( 4-5 at a time or as much the pan can hold).
Shake off excess wet marinade from chicken, place on the flour mix 1 or 2 pieces at a time. Spoon dry flour mix all over the chicken( once the chicken is covered with dry flour your hand will get messy). With hand press chicken against flour to coat it evenly. Shake off excess flour and keep aside.
Once you are done with coating 4-5 chicken strips, gently add chicken one by one spaced little apart. While adding the chicken keep the flame medium-high. After all the chicken is in oil, reduce flame to medium-low.
Let it cook undisturbed for 3-4 minutes. Flip and cook again for 2-3 minutes.
Drain and place it on a wired rack while you are frying the next batch.
In between the batches let the oil heat well again.
Serve fried chicken tender with favourite dip and chilled beer.
(I have shared lots of tips and troubleshooting above in the post, for best result do give it a glance).

Video

Notes

After you coat chicken with the dry flour mix, don't rest it for long time. While testing the recipe, I noticed after coating chicken with dry flour coating if you keep it for longer, the fried chicken doesnt turn as cripsy. So here is what I do, I coat only 4-5 tender at a time that will fit in the pan for one batch, fry them. Then coat next batch of chicken.

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