Chicken Tender Basket Recipe

Marinate

Trim any connective tissue from chicken tenders. In a bowl, whisk buttermilk with hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Submerge tenders in the marinade, cover and refrigerate for at least 30 minutes and up to 4 hours (longer makes them more tender).

Prepare potatoes

Wash and peel potatoes if desired. Cut into 1/4–1/2-inch fries. Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.

Par-fry (optional for crispier fries)

Heat 1 to 1.5 inches oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until pale and slightly tender but not browned. Remove to a wire rack or paper towels and let cool.

Finish fries

When chicken is nearly done, heat oil to 375°F (190°C). Fry par-fried or raw dried fries in batches 2–4 minutes until golden brown and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt. Keep warm in a 200°F (95°C) oven while finishing chicken.

Mix dry breading

In a wide, shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Set up dredging station

If using egg wash for a thicker crust, beat the egg with 1 tablespoon water in a shallow dish. Place the flour mixture in another shallow dish or tray. Leave a wire rack or plate ready for finished tenders.

Dredge the tenders

Remove chicken from marinade, letting excess drip off. One at a time, coat each tender in the flour mixture, then dip into egg wash (if using) and return to the flour for a second, thorough coating. Press the flour onto the surface so it adheres; shake off excess. Place breaded tenders on a wire rack while you heat the oil.

Heat oil

Pour 1.5–2 cups neutral oil into a deep skillet or pot to reach about 2 inches depth, or use a deep fryer. Heat to 350–360°F (175–182°C). Use a thermometer to maintain temperature.

Fry chicken tenders

Fry tenders in batches without overcrowding. Cook 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 around 350°F. Remove to a wire rack set over a baking sheet to drain; do not stack so crust stays crisp.

Finish and plate

Arrange fries in a serving basket or plate. Place 4–6 chicken tenders on top. Sprinkle chopped parsley over tenders if using and add lemon wedges on the side. Serve immediately with ranch or honey mustard for dipping.

Safety & cleanup

Allow oil to cool before straining and storing or disposing. Wipe up any spills and wash tools and surfaces used for raw chicken separately.