Crispy Fried Chicken Tenders
Who does not love fried chicken? I think fried chicken is everyone’s favorite guilty pleasure, unless you are a vegan. There is obviously nothing like biting into a piece of well-fried chicken. Let me tell you the good news that I have found the right recipe for making crispy and juicy fried chicken. Scroll down this Crispy Fried Chicken Tenders to learn how to have them at home. The best part of making this recipe is that you can have this finger-licking delicious chicken all the time.
Making fried chicken might seem intimidating, but it is actually pretty straightforward. There is not much to it because fried chicken is meant to be simple, comforting, and delicious. There is no real wrong way to make fried chicken. It is kinda hard to mess up making fried chicken as long as you do the frying part correctly.
Let me tell you some requirements for Crispy Fried Chicken Tenders:
- They have to be crispy on the outside, but juicy inside.
- The skin should be crusty and have textures.
- The crispy skin cannot fall off the chicken easily.
- They should stay crispy after some time.
Secret of Crispy Fried Chicken Tenders
The best part chicken for making Crispy Fried Chicken Tenders is the thigh part, but you can still fry up the whole bird into fried chicken. I usually use boneless skinless chicken thighs because they are much juicy and flavorful than the other part. Moreover, dark meat can withstand the high temperatures, so it is much more suitable for frying.
Over the time, I have developed my own way of preparing fried chicken. When it comes to coating chicken for particularly fried chicken, flour is the common to go have tried using flour but it does not achieve the color crispiness I coveted. On the other hand, Korean style fried chicken using starch for the coating. The result is nicer brown color and crispier coating, but the batter is too thin to my liking. So, the best result to create crispy crust with perfect color is by combining the all purpose flour and starch.
For the ratio in this recipe, I use 3:1 ratio of all purpose flour and cornstarch. The result is crispy and tender fried chicken. because If you want crispier and crunchier crust, just add more cornstarch.
How to Prevent the Batter From Falling Off the Chicken
One of the challenges that people face when making fried chicken is that their crunchy coating falls off. There are usually a few reasons for this to happen. Firstly, make sure you dry the chicken really well right before you lightly coat it with the flour. Many people do no not mention this small minor detail, but it makes a world of difference when it comes to making the crispy coating stick to your chicken.
Once the chicken has been dried out, we need to dredge the chicken with flour to remove the moisture from the chicken. Dredging will make sure that the wet batter will have something to actually cling on. It is also important to dredge lightly and shake off any excess because if the dredge layer is too thick, the wet batter will also not stick to the chicken. To dredge the chicken in flour, spread the flour in a shallow wide dish, dip the chicken in the flour and turn it over to coat completely. Then, shake it lightly over the dish to remove excess flour.
One more tip to prevent the batter from falling off the chicken is to make sure that you do not overcrowd your pan. You want to make sure that the chicken is not bumping against other pieces of chicken which can knock off the coating.
Crispy Fried Chicken
The best part of making this Crispy Fried Chicken Tenders recipe is that you can have this finger-licking delicious crispy and juicy chicken all the time.
- 500 gr boneless skinless chicken thighs
- salt and pepper to taste
- 1 cup all purpose flour (120 gr)
- 1/3 cup cornstarch (40 gr)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 eggs
- 2 tbsp water
Cut the chicken into 1-inch thick strips. Season the chicken with salt and black pepper. Set aside.
Combine all purpose flour, cornstarch, salt, and black pepper until well combined in a shallow dish. Set aside.
In a shallow bowl, beat egg and water until incorporated. Set aside.
Dredge the chicken in the flour mixture, coating well. Shake off the excess flour and dip in the egg, and back in the flour.
Place 2-inches of oil into a big frying pan. Preheat the oil in medium-high heat until the oil is 350F / 175°C while you dredge and bread the chicken.
Set the chicken to the side to rest for about 5 minutes.
Dip the chicken back into the flour mixture until the chicken is fully coated. Drop the chicken to the heated oil one by one and cook until golden brown for about 3-4 minutes.
Transfer the cooked fried chicken to a paper towel lined plate and serve.