Chicken tenders, with their crispy exterior and juicy interior, are a favorite among many. This particular recipe, inspired by the renowned Puritan Backroom, elevates the classic dish by infusing it with unique flavors and ensuring a perfect crispy bite. Whether you’re planning a game night, a family dinner, or simply craving a crunchy snack, these chicken tenders promise satisfaction in every bite.
Ingredients:
- For the Marinade:
- 1 cup water
- ½ cup duck sauce
- Salt to taste
- For the Chicken:
- 2 pounds chicken tenderloins, trimmed
- For the Coating:
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 ½ teaspoons garlic powder (not specified but inferred from the instructions)
- ¼ teaspoon cayenne pepper
- Pepper to taste
- Others:
- 3 quarts peanut or vegetable oil for frying
Directions:
- Prepare the Marinade: In a bowl, whisk together water, duck sauce, and 1 tablespoon of salt until the salt is dissolved. Immerse the chicken tenders into this marinade, ensuring they are well-coated. Cover and refrigerate for at least an hour, or overnight for best results.
- Coat the Chicken: In a large mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, cayenne pepper, 1½ teaspoons of pepper, and 1 teaspoon of salt. Whisk well. Set a wire rack over a rimmed baking sheet. Retrieve the chicken from the marinade, shaking off excess, and coat them in the flour mixture. Make sure the chicken pieces are thoroughly coated by pressing the mixture onto them. Place the coated chicken on the wire rack. Repeat for all pieces. Chill in the refrigerator for at least an hour.
- Fry the Chicken: Lay out a plate lined with paper towels. Pour the oil into a large Dutch oven until it’s about 2 inches deep. Heat the oil over medium-high until it reaches 350°F (175°C). Fry the chicken tenders in batches until they’re golden brown and the internal temperature reads 160°F (70°C), about 4 minutes. Ensure you stir occasionally for even frying. Once fried, transfer the chicken to the prepared plate. Season with additional salt and pepper if desired.
Notes/Conclusion:
These Puritan Backroom–Style Chicken Tenders are more than just a snack; they’re an experience. The duck sauce marinade adds a unique flavor depth, and the crisp coating is simply irresistible. They’re best served fresh and hot, paired with your favorite dipping sauce. If you’ve enjoyed making and savoring these tenders, don’t forget to share the recipe with friends and family. We’d love to hear about your variations and feedback!