Chili Crunch Chicken Tenders

Ingredients

• Chicken tenders1 lb
• Paprika1 tsp
• Pepper1/2 tsp
• Onion powder1 tsp
• Salt1 tsp
• Garlic powder1 tsp
• 5-spice powder1 tsp
• Eggs2
• All-purpose flour1 cup
• Vegetable oil4 cups
• Mayonnaise1/2 cup
• Chili crunch3-5 tbsp
• Green onions2 stalks, sliced

Method

1. 1

   In a bowl, season chicken tenders with paprika, pepper, onion powder, salt, garlic powder, and 5-spice powder. Mix well to coat.

2. 2

   Prepare an egg wash in a shallow dish by whisking 2 eggs. In another shallow dish, place 1 cup of all-purpose flour for dredging.

3. 3

   Dip each seasoned chicken tender into the egg wash, ensuring it's fully coated.

4. 4

   Transfer the egg-washed tender to the flour, dredging it thoroughly until completely covered. Shake off any excess flour.

5. 5

   Heat approximately 4 cups of vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Carefully place the breaded chicken tenders into the hot oil, frying in batches to avoid overcrowding.

6. 6

   Fry for 4-6 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove with a slotted spoon and place on a wire rack to drain excess oil.

7. 7

   While chicken is frying, prepare the dipping sauce: In a small bowl, combine 1/2 cup mayonnaise with 2-3 tablespoons of chili crunch. Stir until well combined.

8. 8

   Arrange the cooked chicken tenders on a serving plate. Drizzle an additional 1-2 tablespoons of chili crunch over the tenders.

9. 9

   Garnish with sliced green onions. Serve immediately with the chili crunch mayonnaise for dipping.

Prep 15 min · Cook 20 min