1 1/2 to 2 pounds chicken tendersOR 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
1 1/2 cups all purpose flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 large egg + 2 tablespoons waterbeaten
Vegetable oilfor frying
Instructions
Fill a large pot with about 2 inches of oil.
In a large bowl, mix flour, salt, pepper, garlic powder and paprika.
In separate large dish, whisk egg and water.
Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour. Set aside.
Check oil temperature (around 365-375 degrees F), or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8 to 10 minutes, or so.
Cook remaining chicken in batches.
Transfer to a paper towel lined plate. Serve with your favorite dipping sauces.
For serving (optional):
Honey mustard, Ranch dressing, Bleu cheese dressing, Thai sweet chili sauce, or your favorite dipping sauce