Chicken Tenders & Fries Recipe

Prep the chicken

Trim any fat from the chicken breasts and cut each breast into 3–4 even strips, about 1 inch wide so they cook evenly.

Marinate

Place the chicken strips in a bowl or zipper bag. Add the buttermilk and hot sauce, toss to coat, cover and refrigerate for 30 minutes to 2 hours (30 minutes is sufficient if short on time).

Prepare dredging station

In a shallow bowl or rimmed plate combine the flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp of salt, and 1/2 tsp black pepper. In a second shallow bowl whisk the 2 eggs with 2 tbsp water until combined (egg wash).

Coat the tenders

Remove chicken from the buttermilk, letting excess drip back into the bowl. Dredge each strip in the flour mixture, pressing lightly to adhere, then dip into the egg wash, and return to the flour mixture for a final coating. Place on a wire rack and let rest 10 minutes to help coating adhere.

Heat oil

Pour about 1.5–2 cups vegetable oil into a heavy skillet or Dutch oven to reach 1/2–1 inch depth. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle steadily.

Fry the tenders

Working in batches to avoid overcrowding, carefully lower 3–4 tenders into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side (internal temperature 165°F / 74°C). Adjust heat as needed to maintain oil temperature. Transfer cooked tenders to a wire rack set over a sheet pan lined with paper towels; sprinkle with remaining 1/4 tsp salt while hot. Repeat with remaining chicken.

Keep warm

If making ahead, keep the finished tenders warm in a 200°F (95°C) oven on a rack for up to 20 minutes to retain crispness.

Prep potatoes

Peel if desired (skin on is fine), then cut potatoes into 1/4–1/2 inch sticks for classic fries. Place cut fries into a large bowl of cold water and soak 20–30 minutes to remove excess starch (you can do this while chicken marinates).

Dry and toss

Drain the potatoes and dry thoroughly with a clean kitchen towel or paper towels. Toss the dried fries with 1.5 tbsp neutral oil, 1 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp paprika if using.

Cook the fries (oven method)

Preheat oven to 425°F (220°C). Arrange fries in a single layer on a parchment-lined or lightly oiled baking sheet with space between pieces. Bake 20–25 minutes, flipping once halfway, until golden and crisp. If you prefer extra crispness, finish under the broiler for 1–2 minutes, watching closely.

Alternative: Double-fry method

For restaurant-style fries, heat oil in a deep pot to 325°F (160°C). Blanch fries in batches 3–4 minutes until softened but not brown. Remove and drain. Increase oil to 375°F (190°C) and fry again in batches 1.5–3 minutes until golden and crisp. Drain on paper towels and season immediately with salt.

Pour ketchup and ranch into small serving bowls. Arrange chicken tenders and fries on a platter. Serve with lemon wedges to squeeze over chicken if desired.

Serve immediately while tenders are hot and fries are crisp. Leftovers can be reheated in a 400°F (200°C) oven on a wire rack for 8–10 minutes to restore crispness.