Boneless Tenders (8)

Transform ordinary chicken into restaurant-quality tenders with this foolproof beer batter recipe. The carbonation in the beer creates an incredibly light and crispy coating that stays crunchy longer than traditional batters.

Ingredients

• 2 lbs chicken breast tenderloins
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 cup cold beer
• 1 large egg
• 4 cups vegetable oil for frying
• 1/2 cup hot sauce (Frank's RedHot)
• 4 tbsp unsalted butter
• 1 tbsp white vinegar
• 1/4 tsp garlic powder

Instructions

1. 1

   Pat chicken tenderloins completely dry with paper towels and season lightly with salt and pepper. Set aside at room temperature for 15 minutes.

2. 2

   In a large bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

3. 3

   Create a well in the center of the dry ingredients and whisk in cold beer and egg until just combined. Don't overmix – a few lumps are fine. The batter should coat the back of a spoon.

4. 4

   Heat oil to 350°F in a heavy-bottomed pot or deep fryer. Use a thermometer to maintain temperature.

5. 5

   While oil heats, make buffalo sauce by melting butter in a small saucepan over low heat. Whisk in hot sauce, vinegar, and garlic powder until smooth. Keep warm.

6. 6

   Dip each chicken tender in the beer batter, allowing excess to drip off. Carefully lower into hot oil, frying 3-4 pieces at a time to avoid overcrowding.

7. 7

   Fry for 4-5 minutes until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over paper towels.

8. 8

   Serve immediately with warm buffalo sauce for dipping or toss tenders directly in sauce if desired.

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Matt's Place

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