Get ready to crunch with these Double Crisp Fry Yay Tenders! Juicy chicken strips coated in a golden, double-crisp batter for the ultimate bite. Irresistibly crispy on the outside, tender on the inside—these bad boys are perfect for dipping and devouring!
Ingredients
10 chicken tenders (or breast cut into strips)
1 ½ cups Fry Yay seasoning
2 cup panko
1 egg
½ cup milk
½ cup flour
½ tsp Salt of Aotearoa
Oil for deep frying (alternatively use air fryer)
Directions
Turn on your deep fryer, or pour 2 inches of oil into a deep pot, and bring it to 190°C.
Prepare your batter by combining ½ cup flour, ½ cup Fry Yay, one egg, and the milk. Whisk together to form a smooth batter. Keep adding milk if it gets too thick during the crumbing process; we want a nice, thin batter.
Add the other cup of Fry Yay to a shallow bowl, and the panko (seasoned with Salt of Aotearoa) to a third shallow bowl. This is your double-crunch crumb process.
Coat a tender in Fry Yay and then dip the coated tender in the batter.
Place the battered tender in the panko crumb and coat completely.
Repeat with all tenders, then lower them slowly into the hot oil and deep fry for around 5 minutes, or until golden, crispy, and just cooked through.
Alternatively, air fry at 180°C for 10 minutes, turning halfway.
Place on a clean paper towel once cooked, then serve the hot and crispy tenders with the secret sauce for dipping.
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