Imported from the web

The Perfect Chicken Tender

Name: The Perfect Chicken Tender
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: chicken tenders (Amount not stated in the source.); water (Used for the salt-water brine; amount not stated.); salt (Used in the brine; amount not stated.); pickle juice (Optional alternative to the salt-water brine for pickle flavor; amount not stated.); starchy flour mixture (The source describes a starchy flour coating but does not identify the starches, proportions, or quantity.); sparkling water (Used to make the batter; amount not stated.); frying oil (For frying; amount and type not stated.)

Recipe by TriggTube Facebook

Imported by Logan Timberlin on SeeMeCook

Chicken tenders brined briefly in salt water, coated with a starchy flour mixture and sparkling water, then pressed, rested, and double-fried for a crisp, craggy crust. The source notes that pickle juice may be used in place of plain salt water for additional flavor.

2 servings35 minAmerican

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Ingredients

chicken tenders (Amount not stated in the source.)
water (Used for the salt-water brine; amount not stated.)
salt (Used in the brine; amount not stated.)
pickle juice (Optional alternative to the salt-water brine for pickle flavor; amount not stated.)
starchy flour mixture (The source describes a starchy flour coating but does not identify the starches, proportions, or quantity.)
sparkling water (Used to make the batter; amount not stated.)
frying oil (For frying; amount and type not stated.)

Steps

1
Prepare a salt-water brine for the chicken tenders. The source states that a 20-minute brine is sufficient; an overnight brine is not necessary. Pickle juice may be used instead if you want pickle flavor.
2
Remove the chicken from the brine and prepare the starchy flour coating and sparkling-water batter. The source does not specify the exact starches, proportions, or batter consistency.
3
Coat the chicken with the starchy mixture and press the dry coating firmly into the meat. The source identifies pressing the coating into the chicken as the key technique for creating a craggy crust.
4
Let the coated chicken rest until you are ready to fry it. The source does not specify the resting duration.
5
Fry the coated chicken in oil once, then fry it a second time. The source reports that double frying produced a slightly better result than single frying, but it does not provide frying temperatures or cooking times.
6
Serve the chicken tenders after the second fry. Exact doneness cues and serving instructions are not provided in the source.

Notes

This is an incomplete experimental method rather than a full measured recipe. The source does not provide ingredient quantities, the exact starchy flour blend, batter proportions, oil temperature, frying times, resting duration, or internal-temperature guidance. The transcript says battered chicken tenders produced a better crust overall, while the post specifically recommends trying pickle juice if desired.