Chicken Tender With Fries Recipe

Prepare chicken and marinade

Trim any excess fat from chicken tenders. If using whole breasts, slice into 1/2-inch thick strips about 3-4 inches long. Put the chicken in a bowl or zip-top bag and add buttermilk, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1 tablespoon hot sauce (if using). Stir or shake to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more tender results).

Make dredge and wet wash

In a shallow bowl or wide plate combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper. In a separate shallow bowl whisk 2 eggs with 2 tablespoons water to form an egg wash.

Heat oil

Pour about 3 cups of oil into a deep skillet or Dutch oven to a depth of 1 to 1 1/2 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.

Coat and fry the tenders

Working in batches to avoid crowding, remove a piece of chicken from the buttermilk letting excess drip off. Dredge it in the flour mixture, then dip into the egg wash, and finally press again into the flour mixture for a double-coating. Shake off excess. Gently lower into hot oil and fry 3 to 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 baking sheet; keep warm in a 200°F (95°C) oven while you finish remaining tenders.

Drain and rest

After frying all batches, let tenders rest on the wire rack 2-3 minutes to firm up the crust. Taste and season with a light sprinkle of salt if desired.

Prepare potatoes

Peel the russet potatoes if you prefer (skins on are fine). Cut potatoes into 1/4- to 1/2-inch thick sticks for classic fries. Place cut fries into a large bowl and cover with cold water. Add 1 tsp salt to the soaking water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch.

Dry and par-blanch (optional for crispier fries)

Drain the soaking water and pat the fries very dry with clean kitchen towels or paper towels. For crispier fries, heat oil in a heavy pot to 325°F (160°C) and blanch fries in batches for 3-4 minutes until softened but not colored. Remove and drain on paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched (or if skipping blanching, raw) fries in small batches for 2-4 minutes until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately season with a light sprinkle of salt and, if using, 1/4 tsp garlic powder and 1/4 tsp paprika while hot.

Alternative oven method

If you prefer baked fries, toss dried potato sticks with 1 cup oil (or 2-3 tbs) and spread in a single layer on a parchment-lined sheet. Roast at 425°F (220°C) for 25-35 minutes, flipping halfway, until golden and crisp. Season as above.

Arrange fries and chicken tenders on a platter. Serve with 1/2 cup of ketchup or your preferred dipping sauce and lemon wedges if desired. Suggestion: serve immediately while hot and crispy.