dinner · everyday
Shatter-batter chicken tenders
Buttermilk-brined tenders coated in a light, airy batter of cornstarch, rice flour, whipped egg white and soda water that fries up shatteringly crisp.
- Time
- 50min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Soak the tenders in buttermilk with the salt and sugar for 20 minutes.
-
2
Sift the cornstarch, rice flour, flour, spices and salt together.
-
3
Whip the egg whites to soft peaks. Gently fold the soda water into the dry mix, then fold in the whites, keeping as many bubbles as you can. The batter should be fairly loose.
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4
Heat the oil to 175°C (350°F). Stir 1 tbsp of the hot oil into the batter.
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5
Drain the tenders, dredge lightly in flour, dip in the batter and lower gently into the oil.
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6
Fry 4-5 minutes, turning, until deep golden and cooked through. Drain on a rack, salt, and serve with dipping sauce.
