Chicken Tenders Recipe
House made tempura chicken tenderloins served with shoestring fries, Black Canyon cole slaw
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Ingredients
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Chicken Tenders
Shoestring Fries
Black Canyon Cole Slaw
Method
Chicken Tenders
- 1
Prepare the batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.
- 2
Add water
Gradually whisk in the cold water until the batter is smooth and has no lumps.
- 3
Heat the oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Batter the chicken
Dip each chicken tenderloin in the batter, ensuring it is fully coated.
- 5
Fry the chicken
Carefully place the battered chicken tenderloins in the hot oil. Fry for about 4-5 minutes, or until golden brown and cooked through.
- 6
Drain and keep warm
Once cooked, remove the chicken tenders from the oil and place them on paper towels to drain excess oil. Keep warm.
Shoestring Fries
- 7
- 8
Soak the fries
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 9
Heat the oil
In a separate deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 10
Fry the potatoes
Drain the soaked potatoes and pat them dry with paper towels. Carefully add the fries to the hot oil in batches, frying for about 3-4 minutes until crispy and golden.
- 11
Season the fries
Remove the fries from the oil and drain on paper towels. While still hot, sprinkle with salt to taste.
Black Canyon Cole Slaw
- 12
Prepare the vegetables
Shred the green cabbage and grate the carrot. Combine in a large bowl.
- 13
Make the dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 14
Combine
Pour the dressing over the cabbage and carrot mixture and toss to combine thoroughly. Adjust seasoning if necessary.
- 15
Chill and serve
Refrigerate the cole slaw for at least 30 minutes before serving to allow flavors to meld.