Tempura Chicken Fingers
These Tempura Chicken Fingers are delightfully crispy and tender! Perfect for a family dinner or game day snack with a light, airy batter that’s easy to make.
Equipment
- Mixing Bowls
- Whisk
- Deep frying pan or pot
- Slotted Spoon
- Paper Towels
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups water
- 3 tablespoons vinegar
- 1 to 2 pounds chicken tenders
Instructions
- Rinse the chicken tenders under cold water and pat them dry with paper towels. If large, slice in half for manageable pieces.
- In a mixing bowl, combine the all-purpose flour, salt, and baking soda. Gradually whisk in the water until smooth, then stir in the vinegar to make a light, slightly runny batter.
- Heat oil in a deep frying pan or pot to 350°F (175°C), enough to submerge chicken fingers about 2-3 inches deep. Test readiness by dropping a small amount of batter into the oil; it should sizzle and rise.
- Dip each chicken tender into the tempura batter, coating fully. Let excess drip off before placing gently into hot oil.
- Fry chicken fingers in batches without overcrowding, about 4-5 minutes per side until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Serve hot with your favorite dipping sauces like sweet chili, soy, or ranch dressing. Enjoy!
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Adding spices like garlic powder or paprika to the batter can enhance flavor.
- Use cold water in the batter for a lighter, crispier texture.
- Maintain oil temperature at 350°F to avoid greasy or burnt batter.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or re-fry to restore crispiness.