Puritan Backroom–Style Chicken Tenders
If they're good enough for presidents, we figure they're good enough for us.
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. 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.
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