Crispy House Battered Chicken Tenders Recipe

Prep chicken

Pat the chicken tenders dry with paper towels. If using chicken breast, slice into 1-inch wide strips. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl, whisk together 3 tablespoons flour, cornstarch, baking powder, 1/2 tsp kosher salt, 3/4 tsp black pepper, and garlic powder. In a separate bowl, beat the egg, then whisk in the cold club soda (or beer) until smooth. Pour the wet mixture into the dry ingredients and stir until just combined — the batter should be slightly lumpy and fairly thick but still pourable. If batter seems too thick, add 1-2 tablespoons more cold liquid.

Heat oil

Pour oil into a heavy skillet or pot to a depth of about 1" (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float immediately.

Dredge & fry

Lightly dredge each seasoned chicken strip in the 3 tbsp flour (this helps batter adhere), shake off excess, then dip into the batter, allowing excess to drip off. Carefully place into hot oil without crowding the pan (work in batches). Fry for 3–4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in batches.

Reserve drippings

Allow any small leftover oil drips on the wire rack to settle; do not mix with the salad dressing. Discard strained used oil appropriately or reserve for other frying if desired.

If using fresh peas: blanch for 1–2 minutes in boiling water, then shock in ice water and drain. If using frozen peas, thaw and pat dry. Place the baby spinach in a large bowl. Scatter the blanched/thawed peas, sliced spring onions, crumbled bacon, and shredded white cheddar over the spinach.

Toss gently to combine just before dressing so leaves stay crisp.

In a small jar or bowl, combine balsamic vinegar, Dijon mustard, honey, salt and pepper. Whisk or shake to emulsify while slowly adding the olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning.

Just before serving, drizzle about half of the vinaigrette over the salad base and toss gently to coat. Arrange 4–6 warm crispy chicken tenders on top of the dressed salad.

Drizzle additional vinaigrette over the chicken if desired, or serve on the side. Garnish with chopped parsley and serve with lemon wedges for squeezing over the chicken. Serve immediately so tenders remain crisp.