1 ½ pounds
chicken tenders, (or boneless, skinless chicken breasts cut into ¾ -inch-thick strips)
2 quarts
vegetable or peanut oil, for frying
For serving (optional)
Buttermilk ranch
Fry sauce
Ketchup
Honey mustard
Ingredients
2 ¼ cups
all-purpose flour
5 teaspoons
garlic powder
1 teaspoon
granulated sugar
1 teaspoon
cayenne pepper
2 ½ teaspoons
paprika
4 ½ teaspoons
kosher salt
1 ¼ teaspoons
black pepper
1
large egg
2 tablespoons
water
1 ½ pounds
chicken tenders, (or boneless, skinless chicken breasts cut into ¾ -inch-thick strips)
2 quarts
vegetable or peanut oil, for frying
For serving (optional)
Buttermilk ranch
Fry sauce
Ketchup
Honey mustard
Method
In a shallow bowl, stir together the flour, garlic powder, sugar, cayenne, paprika, 3 teaspoons of the salt, and pepper. Transfer ¾ cup of the flour mixture to a second shallow bowl. In a third shallow bowl, beat the egg with 2 tablespoons of water.
Season the chicken all over with the remaining 1½ teaspoons salt and black pepper to taste.
Working with one piece at a time, dip the chicken into the bowl with the ¾ cup flour mixture and turn to coat. Shake off any excess flour, then dip it into the egg, letting the excess drip off. Then press the chicken into the bowl with the remaining flour mixture. Transfer to a parchment lined baking sheet. Repeat with remaining chicken, letting it rest for about 5 minutes.
Set a cooling rack inside a rimmed sheet pan.
Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 325°F, carefully add the chicken to the hot oil, 5 to 6 pieces at a time, and cook, turning halfway through, until deep golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 8 to 10 minutes. Transfer the chicken to the cooling rack to cool. Repeat with the remaining chicken, allowing the oil to return to 325°F between batches.
Serve warm with the ranch, fry sauce, ketchup, and honey mustard on the side, if using.
