Chicken Tenders Recipe

Trim and marinate

Pat the chicken tenders dry with paper towels. In a bowl or zip-top bag, combine buttermilk, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper. Add the chicken, ensuring pieces are submerged. Refrigerate and marinate at least 30 minutes and up to 4 hours.

While chicken marinates, make the coleslaw. In a large bowl combine shredded green and red cabbage and shredded carrot. In a small bowl whisk together 3 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over vegetables and toss to coat. Refrigerate until serving to let flavors meld.

If roasting fries: Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbsp oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a baking sheet and roast 20–30 minutes, turning once, until golden and crisp. If frying: heat 2–3 cups oil in a deep pot to 350°F (175°C) and fry potatoes in batches 3–5 minutes until golden, drain on paper towels and season immediately with salt.

Set up a breading station: In a shallow bowl whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne (if using), 1 tsp kosher salt and 1/2 tsp black pepper. In a second shallow bowl whisk eggs with 2 tbsp milk. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, then dip into the egg wash, then return to the flour mixture pressing to adhere for a thick, even coating. Place breaded tenders on a wire rack and let rest 10 minutes to help the coating set.

Heat 3–4 cups neutral oil in a deep skillet or pot to 350°F (175°C). Fry chicken tenders in batches, careful not to overcrowd, 3–5 minutes per batch depending on thickness, turning once, until coating is deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and stay crisp. Keep finished batches warm in a 200°F (95°C) oven if needed.

While tenders cook, whisk together 1/4 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, 1 tsp apple cider vinegar (or lemon juice), 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust honey or mustard to preference. Refrigerate until serving.

Arrange hot chicken tenders with fries and a side of coleslaw. Spoon honey mustard into a small ramekin for dipping. Garnish tenders and fries with chopped parsley if desired and serve with lemon wedges alongside.