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Restaurants›The Brass Tap - Highland Village›Chicken Tenders Recipe

Chicken Tenders Recipe

Name: The Brass Tap - Highland Villages CHICKEN TENDERS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts or thighs; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika (sweet or smoked); 1 cups all-purpose flour (for dredge); 0.25 cups cornstarch; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.25 tsp paprika; 1 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 0.5 tsp kosher salt; 1 cups cold beer (lager or pale ale); 0.25 cups ice water (if needed); 4 cups vegetable oil or peanut oil; 2 pieces lemon wedges; 2 tbs fresh parsley, chopped; 0.5 cups ranch dressing or honey mustard

Inspired by The Brass Tap - Highland Village

Time45m

Serves4

Hand-breaded, beer-battered

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Ingredients

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For the chicken

1 lb boneless skinless chicken breasts or thighs

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp paprika (sweet or smoked)

Breading station

1 cups all-purpose flour (for dredge)

1/4 cups Cornstarch

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp Watkins paprika

Beer batter

1 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1/2 tsp kosher salt

1 cups cold beer (lager or pale ale)

1/4 cups ice water (if needed)

Frying

4 cups vegetable oil or peanut oil

Optional finishing & serving

2 pieces lemon wedges

2 tbs Fresh parsley, chopped

1/2 cups ranch dressing or honey mustard

Method

For the chicken

Prep and cut

Trim any fat from the chicken. Cut breasts into 3–4 strips about 1 inch wide so pieces are uniform in size. Pat pieces dry with paper towels.

Season the strips evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Set aside on a tray while you assemble the breading station.

Breading station

Set up three shallow bowls or trays: 1) dredge: combine 1 cup flour, 1/4 cup cornstarch, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp paprika. Mix and spread evenly. 2) beer batter (see next section). 3) a clean tray for battered strips before frying.

Lightly toss each seasoned chicken strip in the dredge mixture to coat evenly, shaking off excess. Place coated strips on a wire rack while you batter so the dredge adheres.

Beer batter

In a bowl, whisk together 1 cup flour, 1/4 cup cornstarch and 1/2 tsp baking powder and 1/2 tsp kosher salt. Slowly whisk in 1 cup very cold beer until a thick, smooth batter forms. If batter is too thick to coat, whisk in up to 1/4 cup ice water 1 tbsp at a time until it reaches a pancake-batter consistency (it should coat the back of a spoon). Keep batter cold (set bowl over another bowl with ice if desired).

Do not overmix; a few small lumps are fine. The cold beer and minimal mixing help create a light, bubbly crust.

Frying

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (about 4 cups in a 3–4 quart pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dipping the handle of a wooden spoon — small steady bubbles should form around it.

Working in batches (3–5 pieces depending on pot size), dip each dredged chicken strip into the cold beer batter, letting excess drip back into the bowl, then carefully lower into hot oil. Do not overcrowd the pot.

Fry until golden brown and cooked through, about 3–5 minutes per batch depending on strip thickness. Flip once if necessary to brown evenly. Internal temperature should reach 165°F (74°C). Adjust heat to maintain 325–350°F so exterior crisps without burning.

Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a sheet pan or to paper towels to drain. Rest 2 minutes before serving to let juices redistribute and crust set.

Optional finishing & serving

Sprinkle chopped parsley over the tenders and serve with lemon wedges and desired dipping sauces such as ranch or honey mustard.

For hold: keep cooked tenders warm on a wire rack in a 200°F (95°C) oven for up to 20 minutes; avoid stacking to preserve crispness.