Name: Puritan Backroom–Style Chicken Tenders
Total time: 1 h 45 min
Ingredients: 1 cup water; 1/2 cup duck sauce; 1 tablespoon table salt for marinade; 2 pounds chicken tenderloins , trimmed; 1¾ cups all-purpose flour; 1/4 cup cornstarch; 2 teaspoons baking powder; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons pepper; 1 teaspoon table salt; 1/4 teaspoon cayenne pepper; 3 quarts peanut or vegetable oil for frying

Why This Recipe Works

The chicken tenders served at the Puritan Backroom in Manchester, New Hampshire, are hard to resist: crunchy on the outside and almost impossibly juicy, mildly sweet, and deeply seasoned throughout. (Read about our visit here.) To replicate the recipe, we marinated chicken tenderloins in a savory-sweet mixture of duck sauce, water, and salt. We then tossed the tenders in a seasoned breading right after pulling them from the marinade so that the viscous marinade mingled with the breading, coating the tenders in craggy, batter-like bits. The sugar in the marinade had the added effect of aiding browning, allowing the tenders to become crispy and golden brown after just 4 minutes of frying.

Before You Begin

For the best results, we prefer to let the chicken marinate overnight, but just 1 hour works if you are short on time. Plan ahead: The chicken needs to chill for at least 1 hour after coating. Use a Dutch oven with at least a 6-quart capacity. Serve the tenders with one of our dipping sauces.

Instructions

Whisk 1 cup water, ½ cup duck sauce, and 1 tablespoon salt in bowl until salt is dissolved. Add 2 pounds trimmed chicken tenderloins to marinade, cover, and refrigerate for at least 1 hour or overnight.

Whisk 1¾ cups all-purpose flour, ¼ cup cornstarch, 2 teaspoons baking powder, 1½ teaspoons garlic powder, 1½ teaspoons pepper, 1 teaspoon salt, and ¼ teaspoon cayenne together in large bowl. Set wire rack in rimmed baking sheet. Remove half of chicken from marinade, add to flour mixture, and toss to coat, pressing to adhere. Transfer chicken to prepared rack. Repeat with remaining chicken and remaining flour mixture. Refrigerate for at least 1 hour or up to 2 hours.

Line large plate with triple layer of paper towels. Add 3 quarts oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees. Add half of chicken to hot oil and fry until deep golden brown and registering 160 degrees, about 4 minutes, stirring occasionally. Transfer chicken to prepared plate. Season with salt and pepper to taste. Return oil to 350 degrees and repeat with remaining chicken. Serve.