The Arena Recipe

Prep and brine

Trim chicken breasts and cut diagonally into 3 large tenders per breast (aim for 3 large tenders total if using one breast; if using 1 lb expect 8–10 smaller pieces — portion to make 3 large pieces). Season lightly with 1 tsp kosher salt and 1 tsp black pepper. Place chicken in a bowl and pour 1 cup buttermilk over them. If making spicy tenders, stir 1 tbsp hot sauce into the buttermilk. Cover and refrigerate 30–60 minutes (minimum 30 minutes for flavor and tenderizing).

Dry mix and wet batter

In a shallow bowl combine 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.5 tsp cayenne pepper, and 0.5 tsp baking powder. Whisk to combine. In another bowl whisk together 2 eggs and 0.5 cup whole milk to form the wet egg mixture.

Dredge

Remove chicken from buttermilk, allowing excess to drip off. First dredge each tender in the dry flour mixture, then dip into the egg mixture, then back into the dry flour for a double-coated crisp crust. Press flour onto the surface to ensure a thick coating. Place coated tenders on a wire rack for 5–10 minutes to set the crust.

Fry

Heat neutral oil in a deep skillet or pot to 350°F (175°C). Use enough oil to submerge tenders (about 3–4 inches deep). Carefully lower tenders into the oil, frying 2–3 pieces at a time to avoid crowding. Fry until golden brown and internal temperature reaches 165°F (74°C), about 5–7 minutes depending on thickness. Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if needed while you finish frying remaining tenders.

Prep potatoes

Peel (optional) and cut russet potatoes into fries about 1/3 to 1/2-inch thick. Place cut fries in a large bowl and cover with 4 cups cold water. Soak 30 minutes to 1 hour to remove surface starch; this yields crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat and fry (two-stage frying)

Toss dried fries with 1 tsp cornstarch until lightly dusted — this helps extra crispness. Heat vegetable oil in a heavy pot to 325°F (160°C) for the first fry. Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack. Increase oil temperature to 375°F (190°C). Fry batches a second time 2–3 minutes until golden and crisp. Drain on a rack, immediately season with 1 tsp kosher salt and 1/4 tsp black pepper, tossing gently to coat.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp finely minced chipotle pepper in adobo (add more for heat), 1 tbsp lime juice, 1 minced garlic clove, 1/2 tsp honey and 1/4 tsp kosher salt until smooth. Taste and adjust salt, lime, or chipotle level. Chill until serving.

Plate 3 large crisp-fried tenders with a generous portion of fries. Serve chipotle aioli in a small ramekin on the side and provide 3 tbsp hot sauce for dipping or drizzling. Garnish optional with lime wedge or chopped parsley. Serve immediately while hot and crisp.