Chicken Tenders And Fries Recipe

Marinate

Trim any silver skin from the chicken tenderloins if present. In a medium bowl combine 1 cup buttermilk and 1 beaten egg. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the mixture, stir and add the chicken. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor the meat.

Prepare Breading

In a shallow dish whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, and 1/4 teaspoon cayenne. In a second shallow dish place 1 cup panko breadcrumbs. Remove chicken from buttermilk-egg bath, letting excess drip off, then dredge each tender first in the seasoned flour mixture, then briefly back into the buttermilk (or lightly beaten egg if any remains), and finally press into panko crumbs to evenly coat. For extra adhesion, you may double-dip: flour → liquid → panko.

Heat Oil

Pour about 3 to 4 cups vegetable oil into a deep skillet or heavy-bottomed pot, leaving at least 2 inches of headspace. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb; it should sizzle and float.

Fry

Fry chicken tenders in batches (do not overcrowd) for 3 to 4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer fried tenders to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if desired while frying remaining batches.

When all tenders are cooked, rest 2–3 minutes before serving so juices redistribute and coating firms up.

Prep Potatoes

Peel (optional) and cut 2 russet potatoes into 1/4–1/2 inch thick fries. Place cut fries into a bowl of cold water and soak at least 20–30 minutes (or up to 2 hours) to remove excess starch, which improves crispness.

Dry and Dust

Drain the potatoes and pat completely dry with kitchen towels. If using the optional 1 tsp cornstarch, toss the dried fries with the cornstarch until evenly dusted—this creates an extra-crispy surface.

Heat Oil

In a deep fryer or a pot, heat about 3–4 cups vegetable oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a paper towel-lined tray to drain.

Final Fry

Increase oil temperature to 375°F (190°C). Fry blanched fries a second time in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack and immediately season with 1 tsp salt and 1/2 tsp black pepper; toss gently to coat.

Mix

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 2 tablespoons buttermilk (or milk) until smooth. Add 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 tablespoon lemon juice. Stir to combine.

Adjust & Chill

Taste and adjust seasoning or thickness with a little more buttermilk if needed. Chill at least 15 minutes for flavors to meld. Serve chilled alongside the chicken tenders and fries.