This double-dredge fried chicken tenders recipe uses a water-dip between flour coatings to create a distinctly ruffled, extra-crispy exterior. The spiced marinade with MSG and pepperoncini juice delivers depth while the unique technique guarantees maximum crunch.
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In a medium bowl, combine all marinade ingredients: garlic powder, onion powder, paprika, curry powder, black pepper, salt, MSG, white pepper, pepperoncini juice, hot sauce, chicken bouillon, and soy sauce. Whisk to combine.
Add the chicken tenders to the marinade and mix thoroughly to ensure each piece is fully coated.
In a separate large bowl, prepare the dredge by combining the all-purpose flour with garlic powder, onion powder, smoked paprika, curry powder, white pepper, and black pepper. Mix well.
Take a piece of marinated chicken and dredge it in the seasoned flour, tossing to coat completely.
Quickly dip the flour-coated chicken into a bowl of water for a few seconds.
Lift the chicken out of the water, allow the excess to drip off, and immediately return it to the flour dredge for a second coating.
Toss the chicken in the flour again, then pick it up and shake it vigorously. This action helps create the shaggy, ruffled texture that will become extra crispy.
Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or pan to 350°F (175°C).
Carefully place the dredged chicken tenders into the hot oil, being careful not to overcrowd the pan. Fry for about 4 minutes, or until golden brown, crispy, and cooked through.
Remove the cooked chicken from the oil and place on a wire rack to drain.
Serve immediately, with ranch dressing for dipping if desired.
Store cooked tenders in an airtight container refrigerated for up to 3 days. Reheat at 350°F for 8–10 minutes to restore crispness.
Coat chicken in seasoned flour, dip in water, then coat again in flour. The water rehydrates the first layer, allowing the second flour coating to adhere unevenly and create ruffles that fry up crispy.
MSG amplifies savory depth; you can omit it, but add an extra 1/4 tsp salt or use a pinch of soy sauce in the marinade for similar umami.
Fry until golden-brown and the internal temperature reaches 165°F. Cooking time depends on oil temperature and tender thickness (typically 6–10 minutes).
Marinate chicken up to 8 hours ahead, but dredge just before frying for maximum crispness. Cooked tenders stay crispy for 2 hours at room temperature or 3 days refrigerated (reheat in a 350°F oven).
Use a neutral, high-smoke-point oil like vegetable, peanut, or canola oil. Maintain 350°F for even cooking and crispness.
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