📝 About This Recipe
Elevate your snack game with these ultra-crispy, battered chicken dippers that bridge the gap between classic pub fare and refined tempura. Each tender strip of chicken breast is cocooned in a light, airy batter infused with cold sparkling water for maximum crunch and seasoned with a savory spice blend. These are the ultimate crowd-pleasers, offering a satisfying shatter-crisp exterior and a succulent, juicy interior that begs to be dunked.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Breast (cut into 3-inch long strips)
- 1/2 cup Buttermilk (to tenderize the meat)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Salt and Black Pepper (each)
The Crispy Batter
- 1.5 cups All-Purpose Flour (divided for dredging and batter)
- 1/2 cup Cornstarch (for extra crispness)
- 1 teaspoon Baking Powder (creates air bubbles)
- 1.25 cups Sparkling Water (ice cold)
- 1 large Egg (lightly beaten)
- 1 quart Vegetable Oil (for deep frying)
Signature Dipping Sauce
- 1/2 cup Mayonnaise (full fat preferred)
- 2 tablespoons Dijon Mustard
- 2 tablespoons Honey
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Cayenne Pepper (optional for heat)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, garlic powder, smoked paprika, salt, and pepper. Add the chicken strips and toss to coat thoroughly. Let marinate for at least 20 minutes.
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2
While the chicken marinates, prepare the dipping sauce by whisking the mayonnaise, Dijon mustard, honey, lemon juice, and cayenne in a small bowl until smooth. Cover and refrigerate until serving.
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3
Fill a heavy-bottomed pot or Dutch oven with about 2 inches of vegetable oil. Heat over medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer.
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4
Set up your dredging station. Place 1/2 cup of flour in a shallow dish. This will be the dry coat to help the batter stick.
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5
In a separate large bowl, whisk together the remaining 1 cup of flour, cornstarch, and baking powder.
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6
Gently whisk the beaten egg and the ice-cold sparkling water into the flour/cornstarch mixture. Do not overmix; a few small lumps are perfectly fine and contribute to the texture.
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7
Take a piece of marinated chicken, dredge it lightly in the plain flour, and shake off any excess.
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8
Dip the floured chicken into the liquid batter, ensuring it is fully submerged and coated.
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9
Carefully lower the chicken into the hot oil. Work in batches of 4-5 pieces to avoid crowding the pot, which would drop the oil temperature.
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10
Fry the chicken for 4-5 minutes, turning halfway through, until the batter is a deep golden brown and the internal temperature of the chicken reaches 165°F (74°C).
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11
Use a slotted spoon or spider strainer to remove the chicken and place it on a wire rack set over a baking sheet to drain. This keeps the bottom from getting soggy.
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12
Immediately sprinkle with a tiny pinch of sea salt while still hot.
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13
Allow the oil to return to 350°F before starting the next batch.
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14
Serve the dippers immediately while hot and crispy with the chilled honey-mustard sauce on the side.
💡 Chef's Tips
Use ice-cold sparkling water; the cold temperature and carbonation create a lighter, crispier crust. Don't over-whisk the batter or you'll develop gluten, resulting in a bread-like texture rather than a crisp one. Always use a wire rack for cooling; paper towels can trap steam and make the batter soft. Maintain oil temperature between 350°F and 365°F; too low and they get greasy, too high and the batter burns before the chicken is cooked.
🍽️ Serving Suggestions
Pair with crispy sweet potato fries and a zesty coleslaw for a complete meal. Serve alongside a cold, crisp Lager or a sparkling lemonade to cut through the richness. Add a side of pickled jalapeños or dill pickle spears for a bright, acidic contrast. Arrange on a wooden platter with various dipping sauces like BBQ, Ranch, and Spicy Buffalo for a party spread.