Place chicken tenders in a large bowl and add the garlic powder, seasoned salt, onion powder, paprika and black pepper. Mix together so all the pieces are coated.
Add in the flour, baking powder, and baking soda. Coat the chicken in this mixture.
Add in the cold water and mix, by hand, until a batter forms, 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.)
In a heavy bottom skillet with deep sides, add enough oil to go up the side of the pan 2-3 inches—heat oil over medium heat until it reaches 350°F.
Place the chicken strips one by one into the pan, but don’t overcrowd them. They should not be touching.
Let fry on one side for about 4 minutes and flip over with tongs. Chicken is done when golden brown and has an internal temperature of at least 165°F degrees. About 8-10 minutes total.
Fry chicken in batches. When the chicken is done frying, place it on a wire rack over a pan so the excess oil can drip off. Immediately sprinkle a little of the kosher salt on the chicken. A little oil still on the outside will ensure it sticks.
Continue doing this until all the chicken is done. If you have a lot of tenders, you can hold the already fried chicken in an oven set on the lowest setting.
Serve with your favorite sides and dipping sauces, and enjoy!
Place chicken tenders in a large bowl and add the garlic powder, seasoned salt, onion powder, paprika and black pepper. Mix together so all the pieces are coated.
Add in the flour, baking powder, and baking soda. Coat the chicken in this mixture.
Add in the cold water and mix, by hand, until a batter forms, 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.)
In a heavy bottom skillet with deep sides, add enough oil to go up the side of the pan 2-3 inches—heat oil over medium heat until it reaches 350°F.
Place the chicken strips one by one into the pan, but don’t overcrowd them. They should not be touching.
Let fry on one side for about 4 minutes and flip over with tongs. Chicken is done when golden brown and has an internal temperature of at least 165°F degrees. About 8-10 minutes total.
Fry chicken in batches. When the chicken is done frying, place it on a wire rack over a pan so the excess oil can drip off. Immediately sprinkle a little of the kosher salt on the chicken. A little oil still on the outside will ensure it sticks.
Continue doing this until all the chicken is done. If you have a lot of tenders, you can hold the already fried chicken in an oven set on the lowest setting.
Serve with your favorite sides and dipping sauces, and enjoy!
