Chicken Tenders Basket Recipe

Prep the chicken

Slice the chicken breasts into 4 even tender-sized strips (about 3–4 oz each). Pat dry with paper towels.

Marinate

Place the chicken strips in a bowl with buttermilk and the egg. Mix to coat, cover, and chill for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make dredging stations

In one shallow dish combine flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne. In a second shallow dish beat the remaining egg (if used) or use the egg from marinate? Note: Original recipe used one egg in marinade; if you want extra binding, beat a separate egg here. In a third dish place breadcrumbs. For this recipe: remove the chicken from buttermilk, let excess drip off, then dredge each piece in the seasoned flour mixture, dip briefly back into the leftover buttermilk mixture (or beaten egg if available), then press into breadcrumbs to coat thoroughly.

Heat oil

Pour about 2 cups vegetable oil into a large skillet or Dutch oven to reach ~1/2–3/4 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles and browns within 10 seconds.

Fry

Working in batches to avoid crowding, carefully add tenders to hot oil. Fry 3–4 minutes per side (6–8 minutes total) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F.

Drain

Remove tenders with a slotted spoon and place on a wire rack set over a baking sheet or paper towels. Keep warm in a 200°F (95°C) oven if making multiple batches.

Prep potatoes

Peel (optional) and cut potatoes into 1/4–1/2 inch fries. Place in a bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and pat completely dry.

Fry or bake

Frying: Heat oil in a deep pot to 325°F (160°C). Blanch fries in batches 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry fries again 2–3 minutes until golden and crisp. Drain on paper towels and season with salt, pepper, and paprika. Baking: Toss dried fries with 2 tbsp oil, spread on a single layer baking sheet, bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until crisp; season when hot.

Arrange four chicken tenders on a basket or plate with a generous portion of fries. Add ketchup or preferred dipping sauce on the side and optional lemon wedges. Serve immediately while hot and crispy.

Prep cheese

Unwrap 4 mozzarella sticks. Freeze them on a tray 30 minutes to firm up — this helps prevent cheese leak during frying.

Bread the cheese

Set up three bowls: flour; beaten egg with 1 tbsp milk; breadcrumbs mixed with Italian seasoning. Dredge each frozen stick in flour, then egg, then breadcrumbs. For extra security, double-dip: return to egg and breadcrumbs for a second coating. Return to freezer 10–15 minutes to set.

Fry

Heat oil in a small pot to 350°F (175°C). Fry mozzarella sticks in batches 30–60 seconds until golden — do not over-fry. Remove and drain on paper towels.

Serve

Serve 4 mozzarella sticks with marinara or preferred dipping sauce alongside fries.