Signature Tenders Recipe

Marinate

Place chicken tenders in a shallow bowl or zip-top bag. Combine buttermilk and hot sauce, pour over chicken to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Prepare Breading

In a wide, shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly mixed.

Dredge

Remove one piece of chicken at a time from the buttermilk, letting excess drip back into bowl. Press and turn the chicken in the flour mixture to fully coat, shaking off excess. Set breaded pieces on a wire rack. Repeat until all tenders are coated.

Heat Oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in 30–40 seconds.

Fry

Working in batches to avoid overcrowding, carefully lower breaded tenders into hot oil. Fry for 3–4 minutes per side, turning once, until 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 warm in a 200°F (95°C) oven if needed.

Make Pickling Liquid

In a small bowl whisk together rice wine vinegar, water, sugar, salt, sesame oil, and black pepper until sugar and salt dissolve.

Combine Vegetables

Place shredded green cabbage, red cabbage, and carrot in a medium bowl. Pour pickling liquid over the vegetables and toss until well coated.

Marinate

Let the slaw sit at room temperature for 20–30 minutes or refrigerate for up to 4 hours to develop tang. Toss again before serving.

Cut and Soak

Cut each potato into 1/4–3/8-inch sticks. Place fries in a bowl, cover with cold water and soak for at least 30 minutes to remove excess starch. Drain and pat completely dry with a clean towel.

First Fry (Blanch)

Heat oil in a deep pot to 300°F (150°C). Fry the dried potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let cool for 10 minutes.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on paper towels, then immediately season with kosher salt.

Warm chosen sauce(s) slightly if desired. Plate 3–4 chicken tenders per serving with a generous portion of hand-cut fries and a side of pickled slaw. Serve sauce on the side for dipping.