Ingredients
Equipment
Method
- Preheat your oil in a deep fryer or heavy pot to 350 degrees F. This temperature is crucial for achieving that crispy exterior. Make sure the oil is hot before you start frying, as this helps to seal in the moisture of the chicken.
- In a mixing bowl, combine club soda and the egg. Whisk them together until fully combined. This mixture will form the base of your batter, giving it a light and airy texture.
- Add in the dry ingredients: flour, baking powder, salt, and black pepper. Stir until just combined, but don’t over-mix. Let the batter rest for a few minutes while you prepare the chicken.
- Remove the chicken tenders from their packaging and pat them dry using a paper towel. This step is essential for ensuring the batter adheres well to the chicken.
- Dredge each chicken tender in flour, ensuring they are coated evenly. Shake off any excess flour. This will help create a crispier crust when frying.
- Dip the floured chicken into the batter, covering it completely. Make sure the chicken is well-coated for the best texture and flavor.
- Carefully place the battered chicken into the hot oil, frying a few pieces at a time. Avoid overcrowding the pot, as this can lower the oil temperature and result in soggy chicken.
- Fry each piece for approximately 5 to 6 minutes or until golden brown and crispy, turning occasionally for even cooking. Keep an eye on your chicken to prevent overcooking.
- Once done, remove the chicken from the oil and place it on a plate lined with paper towels to absorb any excess oil. This will keep your chicken crispy.
- While the chicken is frying, prepare the honey mustard sauce. In a small bowl, mix together mayonnaise, Dijon mustard, cayenne, and honey. Stir until smooth. This sauce can be stored in the refrigerator for about a week.
Notes
Tools recommended for this recipe: I personally really love my TFal deep fryer. It makes deep frying a snap.