Chicken Tenders Recipe

Marinate

In a medium bowl combine buttermilk, hot sauce (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the chicken tenders, pressing to submerge. Cover and refrigerate for at least 1 hour or up to overnight. (If short on time, marinate 30 minutes.)

Prep Breading

In a shallow wide dish or bowl whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, cayenne (if using), and baking powder. In a separate bowl beat the eggs with 2 tablespoons water to form an egg wash.

Heat Oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3 to 4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Breading Technique

Working one at a time, remove a tender from the buttermilk (let excess drip off), dredge thoroughly in the seasoned flour mixture, then dip into the egg wash, and finally press back into the flour mixture for a thick, even coating. Place breaded tenders on a wire rack while you finish breading the rest. For extra-crisp texture, double-dip (flour → egg → flour) as described.

Fry

Carefully add 3–4 breaded tenders to the hot oil without crowding (fry in batches). Fry, turning as needed, until golden brown and internal temperature reaches 165°F (74°C), about 3–5 minutes per side depending on thickness. Use a thermometer or cut one open to check doneness. Transfer cooked tenders to a wire rack set over a sheet pan lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Finish

If desired, lightly season the hot tenders with a pinch of salt right after frying. Let rest 2 minutes before serving so coating firms up.

Prep Potatoes

Wash and, if desired, peel the russet potatoes. Cut into 1/3-1/2 inch thick sticks for fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then dry thoroughly with clean kitchen towels or paper towels.

Par-cook Option (recommended for crispiness)

Two options: (A) Blanch: Bring a pot of salted water to a boil, add potato sticks and boil 2–3 minutes; drain and dry completely. OR (B) Oven par-bake: Toss potatoes with 1 tablespoon oil and spread on a baking sheet; roast at 400°F (200°C) for 10 minutes, then cool. Par-cooking helps get a crispy exterior when final frying/roasting.

Fry or Roast to Finish

To fry: Heat oil in a deep pan to 350–375°F (175–190°C). Fry potatoes in batches until golden and crisp, about 3–5 minutes. Drain on paper towels and immediately season with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder; toss to coat. To roast (oil-saving alternative): Toss dried par-cooked potatoes with remaining 1 tablespoon oil, spread in a single layer on a baking sheet, roast at 425°F (220°C) for 12–18 minutes, turning once, until browned and crisp. Season as above right out of the oven.

Garnish

Sprinkle chopped parsley over fries if using and serve hot.

For a quick dipping sauce, whisk together mayonnaise, mustard, and honey until smooth. Transfer to a small bowl. Serve with lemon wedges on the side to squeeze over the chicken for brightness.