Chili Crunch Chicken Tenders

45Min

4Servings

620Cal

MediumLevel

#fried#spicy#chicken#crispy#party

Equipment

Knife

Cutting board

Mixing bowl

Deep pot

Stove

Tongs

Plate

Mixing spoon

Ingredients

Chicken

chicken breast (sliced into strips)

900 g

Coating

egg (whisked)

2 piece

all-purpose flour

250 g

cornstarch

65 g

baking powder

5 g

garlic powder

4 g

onion powder

4 g

salt

10 g

paprika

4 g

5-spice powder

2 g

neutral oil

1000 ml

Chili Crunch Mayo

mayonnaise

220 g

chili crunch

60 g

Garnish

green onions (sliced thinly)

30 g

chili crunch

15 g

flaky salt

1 g

Instructions

Prepare and season chicken

Slice chicken breasts into strips and season generously.

10 min

Cut strips about 2.5 cm thick and 8–10 cm long for best texture

Set up coating station

Prepare flour mixture and egg wash in separate bowls.

5 min

Drizzle a little egg into the flour to create extra-crispy bits

Heat frying oil

Heat neutral oil to 175°C in a deep pot or skillet.

5 minMedium-high heat

Maintain 2–3 inches of oil for proper frying

Coat chicken tenders

Dip seasoned chicken in egg, then coat thoroughly in flour mixture.

10 min

Press coating firmly onto chicken for maximum crunch

Fry chicken tenders

Fry chicken in batches until deeply golden and cooked through.

10 minMedium-high heattimer 2 min

Work in batches to avoid overcrowding and maintain oil temperature

Prepare chili crunch mayo

Mix mayonnaise with chili crunch until smooth.

3 min

Adjust ratio to taste – more crunch for extra heat

Plate and garnish

Arrange chicken, drizzle with chili crunch, sprinkle green onions and serve with dipping sauce.

2 min

Serve immediately while chicken is still hot and crispy

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Oven 180°C for 8-10 minutes to restore crispiness

Store chicken and sauce separately. Reheat chicken uncovered to maintain crunch.

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