Crispy chicken tenders coated in a seasoned flour and cornstarch mixture, marinated with eggs, buttermilk, ginger-garlic paste, and chili sauce, then fried until golden and crunchy.
Add the flour, cornstarch, black pepper, paprika, garlic powder, and salt to a bowl. Mix well.
Prepare the marinade
In a separate bowl, add the eggs, buttermilk, ginger and garlic paste, chili sauce, black pepper, red chili powder, and salt. Mix well.
Marinate the Chicken
Add the chicken tenders to the marinade and mix well to coat.
First coating
Coat each chicken tender thoroughly in the flour mixture.
Dip in chilled water
Briefly dip each coated chicken tender in chilled water.
Second coating
Coat the chicken tenders again in the flour mixture.
Fry
Fry over medium heat for 3–4 minutes on each side, until golden, crispy, and cooked through.
Serve
Serve hot with your favorite dipping sauce.
Notes
Why use chilled water? Briefly dipping the first flour coating in chilled water before coating it again hydrates parts of the flour and cornstarch, helping the second coating form small flakes and ridges. These textured areas become extra crispy and crunchy during frying.