Ingredients
- 1 lb Chicken breast boneless skinless cut into strips
- 2 Eggs
- 1 ½ cups Cornstarch divided
- 1 cup Water
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 2 tbsp Yellow mustard
- 1 cup All-purpose flour
- 4 oz Potato chips
- Honey mustard optional
- BBQ sauce optional
- Ketchup optional
Instructions
- In a shallow bowl or container, place the corn starch. Cover the chicken strips with corn starch, shake off the excess and place on a parchment paper-lined baking sheet.
- Heat the oil to 350 degrees Fahrenheit.
- In a large bowl, whisk together the water, one egg, mustard, garlic and onion powder, ground pepper and all-purpose flour. You should have a thick but runny batter. Place one chicken strip at a time in the batter and place it into the oil. (work in batches)
- Fry the first batch for 5 minutes. Remove with a slotted spoon and allow the chicken to drain on paper towel for 3-4 minutes. Deep fry the same batch again for 5 minutes more or to an internal temperature of 160 degrees using a thermometer. (This ensures that the chicken cooks all the way through without getting too dark).
- Serve with with any dipping sauce desired.
Chicken Tenders
Ingredients
- 1 lb Chicken breast boneless skinless cut into strips
- 2 Eggs
- 1 ½ cups Cornstarch divided
- 1 cup Water
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 2 tbsp Yellow mustard
- 1 cup All-purpose flour
- 4 oz Potato chips
- Honey mustard optional
- BBQ sauce optional
- Ketchup optional
Instructions
- In a shallow bowl or container, place the corn starch. Cover the chicken strips with corn starch, shake off the excess and place on a parchment paper-lined baking sheet.
- Heat the oil to 350 degrees Fahrenheit.
- In a large bowl, whisk together the water, one egg, mustard, garlic and onion powder, ground pepper and all-purpose flour. You should have a thick but runny batter. Place one chicken strip at a time in the batter and place it into the oil. (work in batches)
- Fry the first batch for 5 minutes. Remove with a slotted spoon and allow the chicken to drain on paper towel for 3-4 minutes. Deep fry the same batch again for 5 minutes more or to an internal temperature of 160 degrees using a thermometer. (This ensures that the chicken cooks all the way through without getting too dark).
- Serve with with any dipping sauce desired.
Tried this recipe?Let us know how it was!