How to Make the Best Chicken Tenders Ever!

Take your chicken breasts that have been sliced into tenderloins and place them into a bowl.

Carefully add your sweet tea and immerse those tenders into the chicken.

Add the bay leaves.

Cover and let it brine 2-4 hours.

Once brined, pat the tenders dry and season them.

Mix until well combined.

Grab two large bowls, one for the dry batter and one for the wet batter.

Add the dry batter ingredients into one bowl and whisk.

Add the wet batter ingredients into the other bowl and whisk, slowly adding the club soda as you may not need to use all of it.

Dip the tenders into the dry batter, shaking any excess off.

Add it to the wet batter and bring it back to the dry for a final coat.

Place them on a wire rack to rest for 10 minutes. This will allow it to crisp even better.

Add your oil to a heavy bottom pot and heat to 325.

Add the tenders and fry for two minutes. They will come out light but that is fine.

Once all of your batches of tenders are done with the initial fry, place them to the side.

Crank the heat up to 350.

Add the tenders back into the oil and fry until they reach an internal temp of 165 degrees.

Heat a saucepan on medium heat.

Add your granulated sugar

Stir in your rice wine vinegar until the sugar dissolves completely.

Add the mirin and stir.

Once stirred, add in your teriyaki sauce and whisk.

Add the brown sugar and stir until dissolved.

Add the sweet chili sauce and then toss in your peanut butter.

Whisk until the sauce thickens.

Add in sesame seeds and stir.

Turn the heat off and coat your tenders in the sauce.

Serve and enjoy!