Crunchy Chicken Tenders

Crunchy Fried Chicken Tenders

Ingredients

- 2 boneless skinless chicken breasts, cut into tender-sized strips
- 3 cup all-purpose flour
- 2 tsp salt
- 1 tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 3 large eggs
- 5 tbsp Uncle A's Carm's Choice hot sauce
- 1 cup water (for the magic dip)
- 8 1/3 cup oil for frying (vegetable or peanut)

Steps

1. Slice 2 boneless skinless chicken breasts, cut into tender-sized strips lengthwise into tender-sized strips, about 1-inch wide. Pat completely dry with paper towels — dry chicken = better crust.
2. In a large shallow dish, whisk together 3 cup all-purpose flour, 2 tsp salt, 1 tsp cayenne pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp Italian seasoning until evenly combined. Set aside.
3. In a separate bowl, beat 3 large eggs with 5 tbsp Uncle A's Carm's Choice hot sauce (Uncle A's Carm's Choice) until fully combined. This is your flavor-packed egg dredge.
4. Dip each chicken strip fully into the egg bath, letting any excess drip off.
5. Transfer each egg-coated strip into the seasoned flour. Press firmly on all sides so the flour adheres well. Shake off the excess.
6. Quickly dip each floured strip into 1 cup water (for the magic dip) — just a brief dunk, not a soak. This turns the first flour coat into a paste. This is the secret!
7. Immediately press each strip back into the seasoned flour a second time, coating firmly. 

Don't be shy — really pack it on. Those big, craggy, irregular chunks are exactly what you want.

8. Place coated tenders on a wire rack and let rest uncovered for 5–10 minutes. This helps the crust set and stick before frying.

9. Heat 8 cups of oil for frying (vegetable or peanut) in a deep cast iron skillet or Dutch oven to 325–350°F (163–177°C).

Tenders cook faster than bone-in pieces, so temperature control is key.

10. Fry tenders in batches — don't crowd the pan. Cook 4–5 minutes, turning once, until deep golden brown and internal temp reaches 165°F.
11. Transfer to a wire rack (not paper towels — racks keep the crust crispy!). Rest 3–4 minutes before serving. Listen for that crunch. You're welcome.

Notes

The Double Dip — Why It Works: The quick water dip between flour coats is the real secret. It turns the first layer into a paste that the second coat bonds to — building those big, shaggy, irregular chunks that fry up into serious crunch. This is literally what commercial kitchens do. Pressure fryers and secret spices get the headlines, but the technique is the real secret.

The best results — in the kitchen and in business — usually come down to process, not luck.