Crunchy Chicken Tenders
Crunchy golden fried chicken strips accompanied with a honey mustard dipping sauce.
After discovering the secret ingredient to making really crunchy chicken for my sweet and sour chicken recipe, I thought about applying the same concept to chicken tenders.
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Mr. K and I both love fried chicken tenders/strips and can never resist getting them at fast food places. But I thought these came out even better and were relatively easy to make.
These came out a pretty golden brown and the batter was quite crunchy. Unfortunately, they didn’t stay crunchy forever like with the sweet and sour chicken. I think the reason is that the chicken tenders have a larger surface area as opposed to the small bite sized pieces of the sweet and sour chicken dish.
They are still tasty. You just need to make sure you eat them right away. For the sauce, I just mixed some honey and yellow mustard. I usually make a slightly more elaborate honey mustard sauce that isn’t quite so yellow, but I was pressed for time.
- 8 chicken tenders
- 1 cup cornstarch
- 1 extra large egg white
- 2 tbsp high quality vodka
- vegetable oil for frying
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Add vegetable oil to pot or wok being used for frying, at least 1 inch deep. Turn heat to medium-high.
In a medium-sized bowl, add cornstarch. In a small bowl, add egg white and vodka and whisk until blended.
Dip chicken in egg white mix and then coat in cornstarch. Repeat with remaining chicken.
Gently place chicken into hot oil, cooking a few minutes on both sides until a golden brown. Fry in a few small batches. Let chicken tenders cool a few minutes before eating.