Chicken Tenders Dinner Recipe

Brine / Marinade

In a shallow bowl combine 1 cup buttermilk and 1 beaten egg. Add a pinch (about 1/4 tsp) of salt and 1/4 tsp black pepper. Submerge the 4 chicken tenderloins, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Prepare Dredge

In a shallow dish whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. This mixture yields a crisp coating.

Heat Oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven so it reaches ~1/2 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45–60 seconds.

Dredge and Fry

Remove each tenderloin from the buttermilk mixture, letting excess drip off. Dredge thoroughly in the flour mixture, pressing so coating adheres. Shake off excess. Fry 2–3 tenders at a time (do not crowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towels to drain and rest for 2 minutes. Repeat with remaining tenders.

Prep Potatoes

Cut the 2 scrubbed russet potatoes into 1/4–1/2 inch sticks for fries. Rinse under cold water until water runs clear to remove excess starch, then pat dry thoroughly with kitchen towels. For crisper fries you can soak in cold water for 30 minutes and dry again.

Heat Oil

In a deep pot or fryer, heat about 3 cups vegetable oil to 325°F (160°C) for the first fry. If you don't have a thermometer, oil should shimmer but not smoke.

First Fry (Blanch)

Fry potatoes in batches for 3–4 minutes until softened but not colored. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) for the second fry.

Second Fry (Crisp)

Return fries to hot oil in small batches and fry 1.5–3 minutes until golden and crisp. Remove, drain on paper towels, and immediately season with 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder if using. Keep warm until serving.

Make Roux

In a medium saucepan melt 3 tbs unsalted butter over medium heat. Once melted and bubbling slightly, add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture smells lightly toasted and is a pale golden color (this cooks out the raw flour taste).

Add Liquids

Slowly whisk in 2 cups whole milk and 1/4 cup chicken stock or reserved pan drippings (if you have them) in a steady stream to avoid lumps. Continue whisking until smooth.

Simmer and Season

Bring gravy to a gentle simmer, whisking frequently. Simmer 4–6 minutes until it thickens to a spoon-coating consistency. If too thick, whisk in up to 2 tbs additional milk. Season with 1 tsp salt, 1 tsp freshly cracked black pepper, and an optional pinch (1/8 tsp) cayenne. Taste and adjust seasoning.

Finish

If desired, strain gravy through a fine-mesh sieve for a silky texture. Keep warm over very low heat, stirring occasionally, while tending to tenders and fries.

Plate the 4 chicken tenders alongside a generous portion of fries. Pour or ladle the country gravy into a small bowl for dipping or drizzle a couple tablespoons over the tenders. Serve immediately hot.