Note: Season the chicken well and rub with a variety of seasonings for next time. I think this would add to the flavor a bunch, but the recipe is sound.
Ingredients
Chicken:
- 2 lbs chicken tenderloins
- Plain flour for initial dredging
- Canola or vegetable oil for deep frying
Seasoned flour:
- 2 cups all-purpose flour
- 3 tbsp chicken or consommé powder (Osem brand recommended)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tsp Chinese five-spice
- 1 tsp paprika
- 1 tsp ginger powder
- ½ tsp mustard powder
- ½ tsp white pepper
- 2 pinches kosher salt
Batter:
- ⅔ cup all-purpose flour
- ⅔ cup cold water
- 2 eggs
Directions
- Preheat your oil to 300°F in a deep fryer or heavy-bottomed pot. Maintaining this temperature ensures the chicken cooks evenly.
- Prepare the batter: In a bowl, whisk together flour, cold water, and eggs until smooth. Place in the fridge while prepping everything else. A colder batter yields a crispier coating, so chilling it for a few hours is ideal.
- Make the seasoned flour: In a separate bowl, combine all seasoned flour ingredients. Mix well and set aside.
- Prep the chicken: Pat chicken tenderloins dry with a paper towel. Lightly season with kosher salt and black pepper.
- Coating process:
- Dredge each tenderloin in plain flour, shaking off excess.
- Dip into the cold batter, ensuring full coverage. Do not shake off excess batter.
- Immediately coat in the seasoned flour, pressing firmly to create a textured, craggy crust. The thicker the batter, the crunchier the chicken.
- First fry: Fry chicken in batches for 4 minutes until lightly golden. Remove and drain on a wire rack.
- Final fry for crispiness: Increase oil temperature to 375°F. Fry the chicken a second time for 1–2 minutes until deep golden brown and crispy.
- Serve & enjoy: Let the chicken rest briefly before serving. Pair with your favorite dipping sauce and enjoy!