Chicken Tenders Entree (online Only) Recipe
served with fries and your choice of up to 3 sauces
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Ingredients
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Chicken & Coating
Frying & Serving
Optional Garnish
Method
Chicken & Coating
Prepare the chicken
Trim excess fat from chicken breasts. Cut each breast into 3–4 even strips (about 1" wide) to make tenders. Pat dry with paper towels.
Marinate
In a bowl, whisk buttermilk and egg until combined. Add chicken strips, pressing them under the liquid so they're fully coated. Cover and refrigerate 30 minutes (or up to 4 hours) to tenderize and flavor.
Set up dredging station
In a shallow bowl combine flour, cornstarch, paprika, garlic powder, onion powder, salt and black pepper. In a second shallow bowl place panko breadcrumbs. Remove chicken from fridge, let excess marinade drip off, then dredge each strip first in the seasoned flour (shake off excess), dip quickly back into any remaining buttermilk mixture if needed, then press into panko so each strip is evenly coated. Place on a wire rack while oil heats.
Frying & Serving
Heat oil
Pour oil into a deep heavy skillet or pot to a depth of ~1"–1.5" (about 3 cups). Heat over medium-high until thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and brown in ~30–45 seconds.
Fry chicken tenders
Working in batches (do not overcrowd), carefully lower 3–4 tenders into the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan to drain and keep warm. Repeat with remaining tenders.
Cook fries
If using frozen fries, bake or fry according to package instructions and season with kosher salt. If using fresh hand-cut fries, blanch in 325°F oil for 3–4 minutes until soft (do not brown), remove and drain, then increase oil to 375°F and fry until golden and crispy, 2–4 minutes. Drain on paper towels and season with salt.