Instructions

• Pat the chicken tenders dry with paper towels and set aside.
• In a large bowl, whisk together 2 cups all-purpose flour and 1½ teaspoons salt.
• In a separate bowl or large measuring cup, stir 2 cups water and 3 tablespoons vinegar until combined.
• Sprinkle 1½ teaspoons baking soda into the water–vinegar mixture (it will foam). Immediately pour the foaming mixture into the flour mixture.
• Gently stir the batter until just combined — small lumps are fine. The batter should be thin enough to coat the tenders; do not overmix.
• Pour oil to a depth of 2 inches into a large Dutch oven or deep skillet and heat to 350°F (use a thermometer).
• Working in small batches, dip each chicken tender into the batter, letting excess drip back into the bowl.
• Carefully add battered tenders to the hot oil without overcrowding. Fry each batch about 4–6 minutes (about 5 minutes) until golden and the chicken is cooked through.
• Transfer fried tenders to a paper towel–lined plate to drain and rest briefly.
• Serve the tempura chicken fingers hot with your favorite dipping sauces.