Pour the vegetable oil into a deep pot or large heavy skillet. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, the oil is ready when a small drop of batter sizzles immediately.
In a large mixing bowl, combine the flour, cornstarch, sugar, salt, baking powder, baking soda, onion salt, paprika, and black pepper. Stir well to evenly mix the dry ingredients.
Slowly pour in the cold club soda while stirring. The batter will begin to bubble and foam—this is what helps create that light, crispy texture. Mix until you have a smooth batter. Do not overmix.
Pat the chicken tenders dry with paper towels. This helps the batter stick better.
Using kitchen tongs, dip each chicken tender into the batter. Make sure it is fully coated on all sides. Let any excess batter drip off slightly.
Carefully place the battered chicken into the hot oil. Do not overcrowd the pan—cook in batches if needed.
Fry the chicken for about 2–3 minutes per side, or until the coating is golden brown and crispy. The chicken will float to the top when it is nearly done.
Use tongs to remove the chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
Continue frying the remaining chicken in batches, making sure the oil stays hot between batches.
Serve immediately while hot and crispy.
Enjoy!
