Flour, Garlic Powder, Salt + Pepper – dry ingredients used to coat the chicken as a breading. Egg + Milk – wet ingredients ...

The reason rice flour absorbs less moisture and fat when frying is thanks to its lack of gluten since gluten absorbs both.

In a clean, dry bowl, whisk the flour, cornstarch, baking powder and sea salt until thoroughly combined. Add about 200ml of cool water to create a batter that thickly coats a spoon.

Combine the flour, salt, and pepper in a shallow bowl. Beat the eggs with 1 tablespoon of water in another shallow bowl. Place the breadcrumbs in another shallow bowl. Dredge the chicken tenders on ...

It takes just 25 minutes to dredge pieces of boneless, skinless chicken breasts in seasoned flour, sear until browned and tender, and make a buttery pan sauce to coat the chicken. We like these ...