Ingredients
The following ingredients have 4 Servings
- 2 large chicken breasts (I get the split packs, debone them and discard the skin)
- 1/4 tsp garlic powder
- 1/4 tsp season salt
- 1/4 tsp onion powder
- 1/4 tsp paprika
- fresh ground pepper to taste
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 Cup all-purpose flour
- 1 Cup cold water
- Vegetable oil for frying
- Kosher or a coarse salt to use when chicken is done frying
Instruction
- In a heavy bottom skillet with deep sides, add in enough oil to go up the side of the pan 2-3 inches. Heat oil over medium heat until hot but not smoking.
- Cut up your chicken into 1 inch strips, cutting against the grain if you can.
- Place chicken in a large bowl and add the dried seasonings. Mix together so all the pieces are coated.
- Add in the baking powder, baking soda and flour. Coat the chicken in this mixture.
- Add in the cold water and mix, by hand until a batter form, if there are some lumps that's okay. (If you need to add some more water, do so a little at a time. It can depend on the weather if more is needed. It should be like a pancake batter consistency.)
- Test the oil with a tiny drop of the batter, if it sizzles and bubbles immediately but doesn't burn you're ready!
- Place the chicken strips one by one into the pan, but don't over crowd them. They should not be touching.
- Let fry on one side about 4 minutes and flip over with a tongs. Chicken is done when golden brown and has an internal temperature of at least 165°F degrees. About 8-10 minutes total.
- Do chicken in batches. When chicken is done frying, place on a wire rack over a pan so the excess oil and drip off. Immediately sprinkle a little of the kosher or coarse salt on the chicken. This will ensure the salt sticks, when there is still some oil on the outside.
- Continue doing this until all chicken is done. If you have a lot of tenders, you can hold the already fried chicken in a oven set on the lowest setting.
- Serve with your favorite sides and dipping sauces and enjoy!
