Special 8 Recipe

Marinate

Trim any excess fat from the chicken tenderloins and score lightly if any are very thick so they cook evenly. In a bowl combine buttermilk and 1 tablespoon hot sauce. Add the tenderloins, toss to coat, cover, and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor the chicken.

Prepare Breading

In a shallow bowl or wide dish whisk together flour, cornstarch, 1.5 tsp salt, 1 tsp black pepper, garlic powder, onion powder, paprika, and cayenne. In a second shallow bowl beat the 2 eggs with 2 tablespoons milk to make an egg wash.

Bread the Tenders

Remove a few tenders from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to form a good coating, then dip in the egg wash, and return to the flour for a second coat. Place breaded tenders on a wire rack while you heat the oil.

Fry

Pour vegetable oil into a heavy skillet or a Dutch oven to a depth of about 1 to 1.5 inches (about 1.5 cups). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry the tenders in batches (do not overcrowd) for 3–4 minutes per side or until golden-brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or a rack set over a baking sheet to drain. Keep warm in a low oven (200°F/95°C) if needed.

Prepare Potatoes

Wash and scrub the russet potatoes well. Leave the skin on for texture if desired. Cut into 1/4- to 1/2-inch sticks for fries. Soak the cut potatoes in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch, which helps them crisp.

Dry and Season

Drain and thoroughly pat the potato sticks dry with clean towels. Toss the dried fries with 1/2 cup vegetable oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder until evenly coated.

Cook

For oven method: spread fries in a single layer on a parchment-lined baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning once halfway, until golden and crisp. For frying method: heat oil in a deep pot to 350°F (175°C) and fry in batches until golden and crisp, about 3–4 minutes per batch. Drain on paper towels and season with a touch more salt if needed.

Fill a 12-oz glass with 1 cup of ice and pour 12 oz of chilled carbonated soda over the ice. Serve immediately with a straw. (Adjust soda type to guest preference: cola, lemon-lime, root beer, etc.)

Whisk together mayonnaise, ketchup, honey, and 1/2 tsp hot sauce in a small bowl until smooth. Taste and adjust sweetness or heat as desired. Serve alongside the hot tenders.