Crispy Presidential Chicken Tenders

1. Prepare the Marinade

Whisk together 1 cup of water, 0.5 cup of duck sauce, and 1 tablespoon of salt in a bowl until the salt is fully dissolved. Place the trimmed chicken tenderloins in the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or for a more intense flavor, let it marinate overnight.

2. Mix Dry Coating Ingredients

In a large bowl, whisk together 1.75 cups of all-purpose flour, 0.25 cup of cornstarch, 2 teaspoons of baking powder, 1.5 teaspoons of garlic powder, 0.25 teaspoon of cayenne pepper, 1.5 teaspoons of pepper, and 1 teaspoon of salt.

3. Coat and Chill the Chicken

Prepare a baking sheet by setting a wire rack inside it. Remove the chicken tenderloins from the marinade and toss them in the flour mixture. Press the flour mixture onto the chicken to ensure it adheres well. Once coated, transfer the tenders to the wire rack. Repeat the process with the remaining chicken and flour mixture, then refrigerate the coated chicken for at least 1 hour or up to 2 hours.

4. Prepare for Frying

Line a large plate with a triple layer of paper towels. In a Dutch oven, heat 3 quarts of peanut oil to 350 degrees Fahrenheit. The oil should shimmer when it reaches the right temperature.

5. Fry the Chicken

Carefully add half of the chicken tenderloins to the hot oil. Fry them for about 4 minutes, stirring occasionally, until they are deep golden brown and the internal temperature reaches 160 degrees Fahrenheit. Transfer the fried chicken to the prepared plate and immediately season with salt and pepper.

6. Serve

Allow the oil to return to 350 degrees before repeating the frying process with the remaining chicken. Once all the tenders are fried and seasoned, serve them hot.