Ingredients:

  • 1.5 lbs chicken breast tenderloins
  • 1.5 cups all-purpose flour, divided
  • 0.5 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 large egg
  • 0.75 cup whole milk
  • 0.5 cup club soda
  • 0.5 cup honey
  • 2 tbsp chipotle peppers in adobo
  • 0.25 cup ketchup
  • 1 tsp lemon juice
  • 1 quart vegetable oil for frying

Instructions:

  1. Pat the chicken tenders completely dry with paper towels and season lightly with salt and pepper.
  2. In a shallow bowl, whisk together 1 cup of flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Place the remaining 0.5 cup of flour in a separate small bowl.
  3. In a third bowl, whisk the egg, milk, and cold club soda. Slowly whisk in the seasoned flour mixture until just combined, leaving a few small lumps.
  4. Heat 2 inches of oil in a heavy-bottomed pot until it reaches 350°F (175°C).
  5. Dust a chicken tender in the plain flour, then dip into the wet batter, allowing excess to drip off for 2 seconds.
  6. Carefully lower tenders into the hot oil in batches. Fry for 5–6 minutes, turning once, until pale golden brown and internal temperature is 165°F.
  7. Transfer chicken to a wire cooling rack to prevent sogginess. Do not use paper towels.
  8. For the glaze: Whisk honey, chipotle peppers, ketchup, and lemon juice in a saucepan over medium heat until simmering. Toss hot chicken in the glaze immediately before serving.