Cut the chicken into bite sized pieces, removing the tendon if you're using tenders
Mix the dry ingredients in a bowl. Add the water. It will probably be too dry. Add more water little by little until it's a smooth batter. Don't overstir it or gluten will start to develop and the batter will get chewy.
Submerge the chicken in the batter.
Heat you deep fryer oil up to 350.
Add the pieces of chicken to the fat one by one. You can do this with two forks: one to stab the pieces and the other to dislodge the piece from the first fork.
Do not overload the fryer. This will cook better in two small batches than one big one.
When the temperature of the oil comes back to around 350, they're done! If you don't have a thermometer, just wait until they're golden brown.
