Chicken Tenders & Fries Recipe

Trim and marinate

Pat chicken tenders dry with paper towels. In a bowl combine buttermilk, 1 tsp salt, 1 tsp black pepper and optional hot sauce. Submerge chicken in the marinade, cover and refrigerate for at least 30 minutes and up to 4 hours (longer yields more tender, flavorful chicken).

Prepare breading station

In a shallow bowl or wide plate whisk together flour, cornstarch (0.25 cup), paprika, garlic powder, onion powder, dried oregano, 1 tsp salt and 0.5 tsp black pepper. In a second shallow bowl beat the egg with 2 tablespoons milk (or water) to make an egg wash.

Dredge chicken

Remove one piece of marinated chicken at a time, let excess buttermilk drip off, then coat thoroughly in the seasoned flour mixture. Dip into the egg wash, then return to the flour mixture for a second coating, pressing gently so the breading adheres. Place breaded tenders on a wire rack and let rest 10 minutes — this helps the coating set and reduces loss during frying.

Heat oil

In a deep skillet or Dutch oven pour about 3 cups neutral oil (enough for 1 to 1.5 inches depth). Attach a thermometer and heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small cube of bread browns in ~60 seconds.

Fry chicken

Working in batches to avoid overcrowding, gently lower breaded tenders into the oil. Fry for 3 to 4 minutes per side (about 6–8 minutes total) until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer cooked tenders to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if necessary while you finish remaining batches.

Prep potatoes

Wash and peel potatoes (peeling optional). Cut into 1/4–1/2 inch fries. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove surface starch. Drain and rinse, then dry thoroughly with clean kitchen towels or paper towels.

Coat and par-fry

Toss dried potato sticks with 1 teaspoon cornstarch until evenly coated (this yields crisper fries). Heat about 2 cups vegetable oil in a heavy skillet or pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft and pale (not browned). Remove with a slotted spoon and drain on paper towels.

Finish frying

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches until golden and crisp, about 2–3 minutes. Remove, drain, and immediately season with 1 tsp salt and 1/4 tsp black pepper while still hot.

Arrange chicken tenders and fries on a platter. Serve with ketchup, ranch, and lemon wedges. Optionally squeeze lemon over tenders and serve extra hot sauce or honey mustard if desired.