Extra Crispy Fried Chicken Tenders (the best ever)

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 to 2 pounds chicken breast tenders, filets, or chunks (450-900g)

1 cup + 1 tablespoon all-purpose flour (128g) (+ more for dredging fish in prior to coating with batter)

1 1/4 cup light beer or ale (311g)

1 teaspoon baking powder (4g)

1 teaspoon kosher salt, or more to taste (6g)

1/2 teaspoon cayenne pepper (paprika too) (5-6g)

1/2 teaspoon garlic powder (optional) (1/2 -1g)

neutral oil for frying

Directions

Prep the chicken. Blot the chicken with paper towels to remove excess moisture then dredge each piece in the flour to coat all sides. Shake off the excess flour and set chicken aside in a single layer until ready to dip it into the batter and fry.

While you make the batter, preheat a skillet or dutch oven to 350°F/176°C with approximately 1 inch (2.5cm) of oil in it.

Make the batter. In a medium bowl, add 1 cup + 1 T flour (128g), baking powder, salt, cayenne pepper, and garlic powder, and whisk to combine. Add the beer and whisk gently just until there are no large lumps of flour visible in the batter. *don't whisk too vigorously

Fry the chicken. Working quickly and in batches, dip the chicken pieces into the beer batter, gently shake off any excess batter by tapping the chicken on the side of the bowl, and carefully place each piece into the hot oil, making sure not to overcrowd the skillet. Fry the chicken, turning over occasionally to ensure all pieces are evenly browned, remove to a paper towel-lined platter or onto a cooling rack, and Enjoy!

Nutrition

• Serving Size: 2 to 3 chicken tenders