Chili Crunch Chicken Tenders
Ingredients
Chicken
chicken breast (sliced into strips)
900 g
Breading
egg (whisked)
2 pcs
all-purpose flour
250 g
cornstarch
60 g
baking powder
1 tsp
garlic powder
2 tsp
onion powder
2 tsp
salt
2 tsp
paprika
2 tsp
five-spice powder
1 tsp
neutral oil (for frying)
1000 ml
Chili Crunch Mayo
mayonnaise
220 g
chili crunch
60 g
Garnish
green onion (sliced thinly)
2 pcs
chili crunch
15 g
flaky salt
1 tsp
Instructions
Prepare and season chicken
Slice chicken breasts into strips about 2.5 cm thick and 7.5–10 cm long. Season generously on all sides with garlic powder, onion powder, salt, paprika, and five-spice powder.
Set up breading station
In one bowl, combine flour, cornstarch, and baking powder. In a second bowl, whisk the eggs.
Heat frying oil
Heat neutral oil in a large pot or deep skillet to 175°C. Aim for about 5–7 cm depth of oil.
Bread the chicken
Drizzle a spoonful of egg into the flour mixture and toss with fingers to create crispy bits. Dip each chicken strip into the egg, let excess drip off, then coat thoroughly in the flour mixture. Press coating on and shake off excess.
Fry the chicken
Carefully place chicken into hot oil in batches. Do not touch for the first 1–2 minutes. Fry for 7–10 minutes until deeply golden and cooked through. Transfer to a paper towel-lined rack and finish with flaky salt.
Make chili crunch mayo
In a bowl, combine mayonnaise with chili crunch. Mix until smooth. Adjust ratio to taste.
Serve the tenders
Pile chicken onto a plate. Drizzle generously with extra chili crunch, scatter sliced green onions, and serve with chili crunch mayo for dipping.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven or air fryer to restore crispiness. Do not store fried chicken in the freezer.
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