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Extra Crispy Fried Chicken Tenders (Water Dip Method)
40 minServes 4Nutri-Score D€€
D
40 min
40 minExtra Crispy Fried Chicken Tenders (Water Dip Method)
what you need
Ingredients
chicken thighs (boneless, cut into tenders)Meat800 g
flour (seasoned)Pantry250 g
saltSpices8 g
black pepper (ground)Spices3 g
paprikaSpices5 g
garlic powderSpices5 g
cold water (in a bowl for dipping)Other500 ml
buttermilk (for the comparison batch)Dairy250 ml
frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
749kcal
- Carbs
- 48 g
- Proteins
- 41 g
- Fat
- 44 g
what you’ll use
Tools
Mixing bowl ×3
Deep fryer
Tongs- Cooling rack
step by step
Method
- Step 1
Season the flour
- Mix the flour with the salt, black pepper, paprika and garlic powder in a bowl.
- Step 2
First dredge
- Coat each piece of chicken thoroughly in the seasoned flour, pressing so it sticks.
- Shake off the excess.
- Step 3
Dip in cold water
- Dunk the floured chicken in the cold water for exactly 20 seconds.
- Lift it out: a thin sticky layer of batter should remain on the chicken.
- Step 4
Second dredge
- Dredge the chicken again in the seasoned flour so the sticky layer grabs a final coat.
- Press the flour on well and shake off the excess.
- Step 5
Buttermilk comparison batch (optional)
- Dip a few pieces of chicken in the buttermilk, then dredge them in the seasoned flour.
- Step 6
Fry the chicken
- Heat the frying oil to 175 °C.
- Fry the chicken in batches until deep golden and crispy, turning once.
- Drain on a cooling rack.
- Step 7
Serve
- Serve the fried chicken hot and compare the water-dipped and buttermilk batches.
most cooked first