Ingredients:

  • 4 cups (950ml) Water
  • 1/4 cup (55g) Kosher Salt
  • 2 tablespoons (25g) Granulated Sugar
  • 1 teaspoon Black Peppercorns, crushed
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1.5 lbs (680g) Boneless, Skinless Chicken Breasts, cut into 1-inch thick strips (tenders)
  • 1 cup (125g) All-Purpose Flour
  • 1/4 cup (30g) Cornstarch
  • 2 teaspoons Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper (optional, for a kick)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 Large Eggs, beaten
  • 1/4 cup (60ml) Milk
  • 2 cups (200g) Panko Breadcrumbs
  • 4 cups (950ml) Vegetable Oil, for frying (Canola also works well)

Instructions:

  1. Combine brine ingredients in a large bowl. Add chicken and ensure it's fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. In the first shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. In the second shallow dish, whisk together eggs and milk. Place panko breadcrumbs in the third shallow dish.
  3. Pour vegetable oil into a large skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). Maintain this temperature throughout the frying process!
  4. Remove chicken from the brine and pat completely dry with paper towels. Dredge each chicken tender in the flour mixture, ensuring it's fully coated. Dip into the egg mixture, then dredge thoroughly in the panko breadcrumbs, pressing gently to adhere.
  5. Carefully place the breaded chicken tenders into the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove the chicken tenders from the oil and place them on a wire rack to drain excess oil. Serve immediately.