Ingredients
1½ lbs chicken breast or chicken tenders
1 cup all-purpose flour
½ cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 large egg
¾ cup cold water or buttermilk
Vegetable oil, for frying
Ranch or garlic dipping sauce, for serving
How to Make
Cut the chicken into thick, even strips and pat them dry.
In a bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, whisk the egg with the cold water or buttermilk.
Dip each chicken strip into the wet mixture, then coat generously in the seasoned flour mixture. Press the coating onto the chicken to create those crispy, craggy edges.
Heat the oil to 350°F (175°C).
Fry the chicken in small batches for about 4–6 minutes, depending on thickness, until deeply golden, crispy, and the center reaches 165°F (74°C).
Transfer to a wire rack or paper towels and let rest for 2–3 minutes.
Serve hot with ranch, garlic sauce, or your favorite creamy dipping sauce.