Pat your chicken tenderloins dry with a paper towel. This helps the batter stick better—nobody likes naked tenders!

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.

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.

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!