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Chicken Tenders And Fries Recipe

Name: Cinemark Legacy and XDs CHICKEN TENDERS AND FRIES Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast tenders; 1 cups buttermilk; 1 each large egg; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp cayenne pepper (optional); 4 cups vegetable oil (for frying); 1 lb russet potatoes; 2 cups cold water (for soaking); 1 tsp cornstarch; 2 cups vegetable oil (for frying); 1 tsp salt; 0.25 cups buttermilk ranch dressing; 0.25 cups Cinemark Slap Sauce® or similar spicy mayo BBQ sauce

Inspired by Cinemark Legacy and XD

Time1h 15m

Serves2

2pc – 12.00. 4pc – 16.00. Served with buttermilk ranch and Cinemark Slap Sauce®.

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Ingredients

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Chicken Tenders

1 lb boneless, skinless chicken breast tenders

1 cups Buttermilk

1 each large egg

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional)

4 cups vegetable oil (for frying)

Fries

1 lb russet potatoes

2 cups cold water (for soaking)

1 tsp Cornstarch

2 cups vegetable oil (for frying)

1 tsp Celtic sea salt

Sauces (serve)

1/4 cups buttermilk ranch dressing

1/4 cups Cinemark Slap Sauce® or similar spicy mayo BBQ sauce

Method

Chicken Tenders

Marinate

Trim chicken breasts into 2–3 oz tender strips if not using pre-cut tenders. In a bowl combine buttermilk and the egg (whisk together). Add chicken tenders, coat thoroughly, cover and refrigerate for at least 30 minutes or up to 4 hours. This tenderizes and flavors the chicken.

Prepare Breading

While chicken marinates, in a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Whisk to evenly distribute spices.

Heat Oil

Pour 3–4 cups vegetable oil into a deep skillet or heavy pot so depth is about 1–1.5 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Dredge and Fry

Working with one tender at a time, lift chicken from buttermilk, allowing excess to drip back into bowl, then dredge thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry tenders in batches (do not overcrowd) until golden brown and internal temperature reaches 165°F (74°C), about 4–5 minutes per batch depending on size. Turn once for even browning.

Drain and Rest

Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches. Finish frying remaining tenders.

Fries

Prepare Potatoes

Wash and peel (optional) potatoes. Cut into fries about 1/4–1/2 inch thick for standard fries. Place cut fries into a bowl and cover with cold water. Soak at least 30 minutes (or up to 2 hours) to remove excess starch; this helps them crisp.

Dry and Coat

Drain soaked potatoes and pat completely dry with kitchen towels. Toss fries in 1 teaspoon cornstarch to help crisping and distribute evenly.

First Fry (Blanch)

Heat oil in a heavy pot to 300°F (150°C). Working in batches, fry potatoes for 3–4 minutes until soft but not colored. Remove and drain on paper towels. This step cooks the interior.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Remove to paper towels and immediately season with salt.

Sauces & Serve

Portion 2 or 4 chicken tenders per order depending on desired serving: for a 2-piece serving plate 2 tenders with a generous handful of fries. For a 4-piece serving plate 4 tenders with a larger serving of fries. Serve with 2 oz (about 1/4 cup) buttermilk ranch and 2 oz (about 1/4 cup) Cinemark Slap Sauce® per order on the side.

Optional: Garnish with a lemon wedge and chopped parsley for color. Serve hot.