Tenders Pack Recipe

Prepare chicken

Trim any fat from the chicken breasts and cut each breast into 3–4 long strips (roughly 12 strips total), about 1 to 1 1/4 inches wide so you have 12 uniform tenders. Pat dry with paper towels.

Buttermilk soak

In a medium bowl whisk together the buttermilk and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken strips, cover, and refrigerate for 20–30 minutes (this tenderizes and flavors the meat).

Dry mixes

In a shallow dish combine the all-purpose flour, cornstarch, remaining 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne. In a separate shallow dish place the breadcrumbs.

Egg wash

In a third shallow bowl whisk the eggs until smooth.

Bread the tenders

Working one at a time, remove a chicken strip from the buttermilk, let excess drip off, dredge first in the flour mixture (pressing to coat), dip into the beaten eggs, then press into the breadcrumbs to fully coat. Place on a wire rack and repeat until all 12 tenders are breaded. For extra-crispy tenders, double-dip: after breadcrumbs, briefly return to egg then breadcrumbs again.

Heat oil

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Fry

Fry the tenders in batches (do not overcrowd) for 3–4 minutes per side, about 6–8 minutes total per batch, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to turn as needed.

Drain and rest

Transfer cooked tenders to a wire rack set over a baking sheet lined with paper towels to drain for 3–5 minutes. Keep warm in a 200°F (95°C) oven if making multiple batches.

Make crisscut potatoes

Use a crinkle/mandoline cutter with a crisscut blade to slice the two russet potatoes into medium-thickness crisscut chips. Rinse the cut potatoes in cold water until water runs clear to remove excess starch, then pat dry thoroughly with clean kitchen towels or paper towels.

Par-fry (optional for extra crispness)

Heat 1 to 1 1/2 cups vegetable oil in a pot to 325°F (160°C). Fry the potato pieces in batches for 2–3 minutes until soft but not colored. Remove and drain on paper towels.

Final fry and season

Increase oil heat to 375°F (190°C). Fry the par-fried crisscut potatoes in batches for 2–3 minutes until golden and crisp. Remove to a paper towel-lined tray and immediately sprinkle with 1 teaspoon salt and 1/4 teaspoon paprika while hot.

Prepare small potatoes

Wash the 12 small potatoes and, if desired, halve or quarter them so pieces are roughly 1–1.5 inches. Pat dry.

Toss with oil and seasoning

In a bowl toss the potato pieces with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper to evenly coat.

Roast (or fry)

Option A - Roast: Preheat oven to 425°F (220°C). Spread potatoes in a single layer on a baking sheet and roast 20–25 minutes, turning halfway, until golden and crisp. Option B - Fry: Heat remaining 1/2–1 cup vegetable oil to 350°F (175°C) and fry potatoes in batches 4–6 minutes until golden and cooked through; drain on paper towels.

Arrange 12 hand-breaded chicken tenders on a platter with the medium crisscut fries and two small fries portions. Serve immediately with ketchup, ranch, and lemon wedges on the side. Provide napkins and dipping bowls.