I love getting fried chicken tenders from Ezell’s. It’s a pretty good value since I get at least two meals out of buying a pound of chicken tenders along with a couple of sides. It ends up being a really nice treat, especially after a round of tennis since it’s on the way home.
But like with most things, I’m able to do a better job myself. This triple-dipped fried chicken tenders recipe is easy to follow but it’s not exactly a quick process. Especially since I tend to make a big batch using chicken tenders from Costco.
Triple Dipped Fried Chicken Tenders
This fried chicken batter yields the crispiest, spiciest, homemade fried chicken tenders I have ever tasted! It tastes great served hot or cold.
- 1.08 kg all-purpose flour
- 3 T galic salt
- 2 T coarse ground black pepper
- 2 T smoked paprika
- 1 T Frank's Red Hot powder (for some heat)
- 3 c beer (2 12oz cans)
- 4 egg yolks (beaten)
- 2 t Kosher salt or sea salt
- 1 t coarse ground black pepper
- 1 package chicken tenders (the large pack from Costco)
- 1 qt peanut oil
- Brine the chicken in 1 gallon of water with ½ c of Kosher salt or sea salt for at least 2 hours.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Mix 740g flour, garlic salt, 2T pepper, paprika, and Frank's Red Hot powder together in a medium bowl.
- Remove chicken pieces from the brine and let dry on paper towel. Then dip in seasoned flour mixture. Shake off excess and dip in beer batter, then dip in the seasoned flour mixture once more.
- Lower chicken pieces carefully into the hot oil in batches. Fry until crispy and well-browned, about 8-10 minutes. An instant-read thermometer should read 165℉ (74℃). Transfer to a paper towel-lined plate to drain.