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–+ servings
Total Time :1 hour
Servings: 4

INGREDIENTS
 

  • 1.1 pound/500 grams chicken breast

Marinade:

  • 1 2/3 cups all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon sweet paprika
  • A pinch black pepper
  • 2 large eggs
  • ¾ cup water

Coating:

  • 1 cup/140 grams all-purpose flour
  • 1 cup/140 grams cornstarch
  • 1 teaspoon salt
  • ½ teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • Oil for deep frying

Sauce:

  • ½ cup mayonnaise
  • 2 tablespoons sriracha
  • 1 teaspoon garlic powder
  • ½ teaspoon sweet paprika
  • Juice of ¼ lemon
  • 2 small pickles, finely chopped

INSTRUCTIONS

  • Mix all marinade ingredients until smooth. Cut chicken into tenders and coat in the marinade. Chill for 30 minutes.
  • In a separate bowl, mix all coating ingredients. Heat oil in a deep pot to 350°F/180°C. Coat marinated chicken in the flour mixture and fry until golden and crispy, about 4–6 minutes per batch.
  • While frying, combine all dipping sauce ingredients in a small bowl and whisk until smooth.
  • Serve chicken tenders hot with sauce.