Houston’s Fried Chicken Tenders Copycat Recipe – Crispy & Delicious
Crispy on the outside, tender on the inside, and pure nostalgia in every bite! This copycat recipe for Houston's famous fried chicken tenders is the ultimate comfort food you didn’t know you needed.
Software (a.k.a. Ingredients)
- For the Chicken:
- Chicken tenderloins membrane removed
- For the Batter:
- 1/3 cup cake flour
- 1/3 cup potato starch
- 1 egg
- 1.5 oz vodka keep it very cold!
- 1.5 oz water also icy cold
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper fine grind
- 1/4 tsp cayenne pepper
- For Frying:
- Peanut oil
Procedure (a.k.a. The Magic)
- Get the Chicken Ready
- Pat your chicken tenderloins dry with a paper towel. This helps the batter stick better—nobody likes naked tenders!
- Prep the Batter
- First, blend your cake flour and potato starch in a small bowl. Set that aside for now—you’ll need it in a minute.
- Now, grab a stainless steel bowl and place it over an ice bath. Fancy, right? This keeps your batter chilly and crisp.
- Whisk the egg like it owes you money, then mix in the cold water, vodka, kosher salt, black pepper, and cayenne. Add your flour-starch blend to the wet mixture and stir lightly—no need to overdo it. A few lumps are fine. If the batter feels too thick, add a splash of club soda to make it smooth and runny.
- Fry Time
- Heat peanut oil in a deep fryer or heavy pot to 350°F. (Safety first: don’t fill the pot more than halfway!)
- Here’s the pro move: when you dip each tender in the batter, let the excess drip off, then carefully lower it into the hot oil. Hold onto one end for a couple of seconds so the batter can set before releasing. It’s like a trust fall, but for chicken.
- Depending on the size of your fryer, you might need to fry these beauties one at a time. Cook each tender until it’s light golden brown and perfectly crispy. This should take about 4-6 minutes.
- Drain & Serve
- Place the fried tenders on a wire rack or paper towels to drain off the excess oil. Let them cool for a minute (if you can resist). Serve with your favorite dipping sauce and a side of fries for the full experience!
Notes
The Vodka Secret: Vodka evaporates quickly when fried, leaving the batter extra crispy. Science is delicious!
Chill Everything: Keeping your batter cold is key to making it airy and light. Don’t skimp on the ice bath setup.
Club Soda Magic: A little club soda thins the batter perfectly without making it soggy.
These chicken tenders are a crispy, golden throwback to the ’80s and your favorite Houston’s meal. Warning: they might not even make it to the table before disappearing!
These chicken tenders are a crispy, golden throwback to the ’80s and your favorite Houston’s meal. Warning: they might not even make it to the table before disappearing!
Delicious Destinations:
