Recipe Background
Billionaire Chicken offers a crispy outside and tender inside, perfect for sharing.
Billionaire Chicken, with its perfectly golden crust, brings a satisfying crunch to every bite. The fragrant aroma of spices hits the air as soon as you start frying, making your kitchen feel warm and inviting. The rich flavors of paprika and garlic meld seamlessly, complemented by a tender, juicy center thanks to a velvety batter.
Cooking this dish is an exercise in balancing crispiness with tenderness. It’s crucial to let any excess batter drip off before placing the chicken in hot oil—this ensures an even, light coating without unwanted clumping. As they fry, the chicken tenders transform, their edges turning a deep, luscious brown that signals readiness.
Sharing Billionaire Chicken is a joy, especially when accompanied by hot, crispy fries. Whether enjoyed alone or with family and friends, the simple act of cutting into the tender chicken reveals a steaming bite that’s both comforting and flavorful. Everyone will appreciate the pleasing contrast between the crunchy exterior and the moist interior, making this dish a go-to favorite.
Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 pound chicken tenderloins
- 3/4 cup chicken broth
- 1/4 cup milk
- 1 large egg beaten
- 1 cup self-rising flour
- oil to taste, for frying
- French fries optional, cooked and hot, for serving
Directions
- In a gallon-size resealable plastic bag, add the all-purpose flour, the salt, the black pepper, the paprika, the garlic powder, and the onion powder, close the bag, and shake to combine.
- Add the chicken tenderloins, reseal the bag, and toss until the chicken is coated in the flour mixture.
- In a large bowl, whisk together the chicken broth, the milk, and the egg.
- Add the self-rising flour to the egg mixture and whisk until combined. The mixture will be thin.
- Pour about 2 inches of the oil into a heavy-bottomed skillet.
- Heat the oil to 350 degrees F.
- Dip the tenders into the batter, coating them and allowing any excess to drip off into the bowl.
- Add the chicken tenders very carefully to the hot oil, working in batches as needed so they are not crowded, and fry, occasionally flipping, until they are golden-brown on both sides and have reached 165 degrees F internally, about 6-10 minutes. Add more of the oil if needed in between batches.
- Immediately transfer the cooked chicken to a paper-towel-lined plate to drain.
- Serve the chicken hot, with the French fries.
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