Sometimes I liketo use tempura batter for chicken tenders. I usually
brine the tenders for a short time first. Dry. Dip in batter and deep
fry. The batter I use now is: 1/2 cup flour, 1/2 cup cornstarch, 1 1/2
tsp. baking powder, 1 egg yolk, 3/4 cup club soda or lemon-lime soda or
cold water. When I lived in the northwest, I used rice flour instead
of cornstarch. I also use this batter for fish and onion rings. BobbiJo