Special 7 Recipe

Marinate

Trim any excess fat from chicken tenderloins. In a shallow bowl or resealable bag, combine buttermilk and hot sauce. Add tenders, ensuring they are fully submerged. Refrigerate and marinate for at least 30 minutes and up to 4 hours.

Prepare Breading

In a wide, shallow dish, whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until evenly combined.

Heat Oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on your pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately but not burn.

Coat and Fry

Working with 2–3 tenders at a time, remove tenders from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere a generous coating. Shake off excess and carefully lower into hot oil. Fry 3–4 minutes per side (total 6–8 minutes) until internal temperature reaches 165°F (74°C) and coating is golden brown and crisp. Avoid overcrowding; maintain oil temperature.

Drain and Hold for To-go

Transfer cooked tenders to a wire rack set over a baking sheet (not paper towels) to keep crust crisp. Hold in a warm oven set to 200°F (95°C) for up to 15–20 minutes while finishing fries and packing to-go. For to-go packaging, place a small sheet of parchment or a vented to-go container to prevent steam buildup and sogginess.

Prep Potatoes

Peel (optional) and cut potatoes into 1/4–1/2 inch sticks for fries. Place cut fries in a bowl of cold water and soak at least 15 minutes (or up to 1 hour) to remove excess starch; this helps crisping.

Blanch (First Fry)

Drain and thoroughly pat the fries dry. Heat 1–2 inches of oil in a heavy pot to 300°F (150°C). Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper or a rack. Season lightly with 1/2 tsp salt.

Final Fry

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden brown and crisp, about 2–3 minutes. Drain on a rack, immediately season with remaining salt to taste.

Pack for To-go

Portion fries into the to-go container in a paper sleeve or vented compartment so steam escapes. Place fries beside tenders in the container, separated if possible.

Whisk together ketchup, mayonnaise, honey, lemon juice and optional hot sauce until smooth. Transfer to a small sauce cup and seal for to-go packing.

Chill the soda can in refrigerator. If the order requires a cup with ice, fill a disposable cup one-third with ice (about 1/2 cup), pour soda, seal with lid and straw, and include in the to-go bag. Ensure the cup is sealed to prevent spills.