Golden Chicken Tenders

Procedure

1. 1
   Slice the chicken breasts into uniform strips of approximately 2 centimeters in thickness to ensure they all cook at the same rate.
2. 2
   Pat each chicken strip thoroughly dry with paper towels to help the batter adhere better to the meat.
3. 3
   Whisk 180g of the Menu Magic Breading Mix 100g Original with 200mL of ice-cold water in a medium bowl until the mixture is smooth and free of lumps.
4. 4
   Pour 900mL of frying oil into a deep pan or pot and heat it over medium-high heat until it reaches exactly 175°C.
5. 5
   Submerge the chicken strips into the cold batter one by one until they are completely and evenly coated.
6. 6
   Lift each strip from the bowl and allow any excess batter to drip off for a few seconds before placing it into the hot oil.
7. 7
   Fry the chicken strips in small batches for 5 to 6 minutes while turning them occasionally to achieve a consistent golden color.
8. 8
   Confirm that the internal temperature of the thickest tender has reached 75°C using a meat thermometer.
9. 9
   Remove the tenders from the oil and place them onto a wire cooling rack to maintain their crispiness on all sides.
10. 10
    Allow the chicken tenders to rest for 3 minutes before serving to ensure the meat stays juicy and the crust sets perfectly.