Fried Chicken Tenders Recipe

Trim any excess fat from the chicken tenderloins and pat dry with paper towels. Place tenders in a shallow bowl or zip-top bag.

Whisk together 1 cup buttermilk, 1 tablespoon kosher salt, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon black pepper. Pour over the chicken so all pieces are submerged. Cover and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best flavor and tenderness.

In a wide, shallow bowl or rimmed baking sheet, sift or whisk together 1 1/2 cups all-purpose flour and 1/4 cup cornstarch to remove lumps. Add 1 teaspoon paprika, 1/2 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix thoroughly to create an even breading blend.

Set up three stations: (1) the brined chicken on a plate, (2) a shallow bowl with 1/2 cup buttermilk beaten together with 1 large egg, and (3) the prepared flour mixture. Remove chicken from the brine, letting excess drip off (do not rinse).

Working one piece at a time, dip each tender into the egg-buttermilk mixture, letting excess drip back into the bowl, then press thoroughly into the flour mixture, coating on all sides. For extra-crispy tenderloins, double-dip: after first flour coat, return to the egg mixture briefly and press again into the flour. Place breaded tenders on a wire rack and let rest 10–15 minutes to set the crust.

Pour 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown slowly.

Fry the breaded tenders in batches (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil between 325–350°F. Use a slotted spatula to transfer cooked tenders to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

While chicken is brining or resting, prepare potatoes. Scrub and peel if desired, then cut into 1/4-inch to 3/8-inch thick chips (matchstick or classic chip shape). Place cut potatoes into a bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch.

Drain and rinse potatoes, then pat very dry with clean kitchen towels or paper towels. Heat 3 cups neutral oil in a heavy pan (or use a separate fryer) to 325°F (160°C) for the first blanch. Working in batches, fry potatoes 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched potatoes again in batches for 2–3 minutes until golden and crisp. Transfer to paper towels, immediately season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat. Keep warm until serving.

Whisk together 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon salt and a pinch (1/8 teaspoon) black pepper in a small bowl until smooth and emulsified. Taste and adjust sweetness or tang as desired (add more honey or mustard). Refrigerate until ready to serve.

Arrange fried chicken tenders and golden chips on a platter. Sprinkle chopped fresh parsley over the chips and tenders, and serve lemon wedges on the side for optional brightness.

Serve with the honey mustard sauce for dipping. Enjoy hot.