Puritan Backroom–Style Chicken Tenders | America's Test Kitchen Recipe
INGREDIENTS
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1 cup, water
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1/2 cup duck, sauce
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, Salt and pepper
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2 pounds, chicken tenderloins, trimmed
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1 3/4 cups, all-purpose flour
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1/4 cup, cornstarch
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2 teaspoons, baking powder
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1 1/2 teaspoons, garlic powder
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1/4 teaspoon, cayenne pepper
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3 quarts, peanut or vegetable oil
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