3 Shrimp & 3 Chicken Tenders Recipe

Prepare shrimp

Pat the 12 shrimp dry with paper towels. If shrimp are large, butterfly them slightly down the back so they lie flat; keep them whole (no tails).

Make batter

In a bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/2 tsp garlic powder. In a separate small bowl beat 1 large egg with 3/4 cup very cold club soda (or sparkling water). Pour the wet mixture into the dry ingredients and whisk briefly until just combined; small lumps are okay. Batter should be thick enough to coat but light and airy.

Prep panko

Place 1 cup panko breadcrumbs in a shallow dish. Set up a dredging station: batter bowl, panko dish, and a tray lined with paper towels for finished shrimp.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach roughly 1 to 1.5 inches deep. Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of bread sizzles and turns golden in ~45 seconds.

Coat and fry

Working in batches (do not overcrowd), dip each shrimp into the batter, letting excess drip off, then press into panko to coat evenly. Carefully lower into hot oil. Fry 2–3 minutes, turning once, until golden brown and opaque throughout (internal temp ~145°F/63°C). Remove with a slotted spoon to the paper towel-lined tray.

Finish and keep warm

If frying multiple batches, keep finished shrimp in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15 minutes to stay warm and crisp. Squeeze lemon wedges over shrimp when serving.

Marinate chicken

Pat 6 chicken tenderloins dry. Place them in a shallow bowl or zip-top bag with 3/4 cup buttermilk and 1 tsp hot sauce (optional). Massage to coat, cover, and refrigerate for at least 20 minutes and up to 2 hours. The buttermilk tenderizes and helps the coating adhere.

Make seasoned flour

In a shallow dish combine 3/4 cup flour, 1/4 cup cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1 tsp paprika. Stir to combine.

Prepare egg wash and panko

In a medium bowl whisk together 2 eggs and 2 tbsp milk. Place 1 cup panko breadcrumbs in a separate shallow dish. Set up dredging station: seasoned flour, egg wash, then panko.

Dredge chicken

Remove each tender from the buttermilk, let excess drip off, then dredge in the seasoned flour, shaking off excess. Dip into the egg wash, then press firmly into panko to coat on all sides. Repeat for all tenders. For extra-crispy result, double-dredge by returning to egg wash and panko once more.

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach ~1/2 to 1 inch depth. Heat over medium until oil reaches 350°F (175°C).

Fry chicken

Working in a single layer and not overcrowding, fry the tenders 3–4 minutes per side (6–8 minutes total) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined tray or wire rack set over a baking sheet.

Keep warm

Keep cooked tenders in a 200°F (95°C) oven for up to 15 minutes if needed to serve all items together.

Combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1 tsp honey and 1 tbsp chopped parsley in a small bowl. Stir until smooth. Taste and adjust seasoning or proportions. Chill until ready to serve.