Pour about 2 inches of vegetable oil into a 9-inch cast-iron skillet or heavy-bottomed frying pan. Begin heating it over medium-high heat while preparing the chicken coating—keep a close watch on the oil as it warms.

In a large mixing bowl, combine the flour, salt, and pepper. In a separate bowl, whisk together the egg and water until smooth.

Coat each piece of chicken thoroughly in the seasoned flour, shaking off the excess. Dip the floured chicken into the egg mixture, then return it to the flour for a second coating. This double dredge creates a crisp, golden crust once fried.

Arrange the coated chicken strips on a plate and let them rest for about 5 minutes—this short resting time helps the coating adhere more firmly during frying.

Check the oil temperature using a candy thermometer; it should reach 365°F to 375°F. If you don’t have a thermometer, test by dropping a pinch of flour into the oil—it should sizzle immediately. Once the oil is ready, carefully add a few chicken pieces (about 5 at a time) to avoid overcrowding.

Fry the chicken for 8–10 minutes on one side until it turns a rich golden brown. Flip each piece and cook the other side until evenly crisp and cooked through. Repeat the process in batches until all chicken is fried.

Transfer the cooked tenders to a paper towel-lined plate to absorb excess oil. While still hot, sprinkle lightly with salt for extra flavor. Serve warm, showcasing the crunchy coating and juicy, tender interior that make these fried chicken tendons irresistible.