Puritan Backroom–Style Chicken Tenders | America's Test Kitchen

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