2 large chicken breasts (I get the split packs, debone them and discard the skin)
1/4 tsp garlic powder
1/4 tsp season salt
1/4 tsp onion powder
1/4 tsp paprika
fresh ground pepper to taste
1 tsp baking powder
1/2 tsp baking soda
1 1/4 Cup all-purpose flour
1 Cup cold water
Vegetable oil for frying
Kosher or a coarse salt to use when chicken is done frying
In a heavy bottom skillet with deep sides, add in enough oil to go up the side of the pan 2-3 inches. Heat oil over medium heat until hot but not smoking.
Cut up your chicken into 1 inch strips, cutting against the grain if you can.
Place chicken in a large bowl and add the dried seasonings. Mix together so all the pieces are coated.
Add in the baking powder, baking soda and flour. Coat the chicken in this mixture.
Add in the cold water and mix, by hand until a batter form, if there are some lumps that’s okay. (If you need to add some more water, do so a little at a time. It can depend on the weather if more is needed. It should be like a pancake batter consistency.)
Test the oil with a tiny drop of the batter, if it sizzles and bubbles immediately but doesn’t burn you’re ready!
Place the chicken strips one by one into the pan, but don’t over crowd them. They should not be touching.
Let fry on one side about 4 minutes and flip over with a tongs. Chicken is done when golden brown and has an internal temperature of at least 165 degrees. About 8-10 minutes total.
Do chicken in batches. When chicken is done frying, place on a wire rack over a pan so the excess oil and drip off. Immediately sprinkle a little of the kosher or coarse salt on the chicken. This will ensure the salt sticks, when there is still some oil on the outside.
Continue doing this until all chicken is done. If you have a lot of tenders, you can hold the already fried chicken in a oven set on the lowest setting.
Serve with your favorite sides and dipping sauces and enjoy!