Chicken Tender Basket Recipe

Prep and brine

Pat the 5 chicken tenderloins dry with paper towels. In a shallow dish, whisk together 1 cup buttermilk and 1 large egg until smooth. Add 1/2 tsp salt and 1/4 tsp black pepper to the buttermilk mixture. Submerge the tenders in the buttermilk mix, cover, and refrigerate for 30 minutes to 1 hour (this tenderizes and seasons the chicken).

Make breading mixture

In a wide shallow bowl, combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine breadcrumbs, 1 1/4 tsp salt, 3/4 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika and 1/4 tsp cayenne (optional). Mix thoroughly so spices are evenly distributed.

Dredge

Remove tenders from the buttermilk, letting excess drip off. One at a time, dredge each tender in the flour-breadcrumb mixture, pressing gently so the coating adheres. Shake off excess and set on a clean plate. For an extra-crispy double coating (optional): dip the dredged tender back into the buttermilk briefly and dredge again in the dry mix, pressing to adhere.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or shallow frying pan so the oil is roughly 1/2 inch deep (you can increase amount for deeper frying if preferred). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Fry

Carefully add the breaded tenders to the hot oil in a single layer without crowding (work in batches if needed). Fry for 3–4 minutes per side, turning once, until coating is golden brown and internal temperature reaches 165°F (74°C). Total cook time per batch about 6–8 minutes depending on thickness. Adjust heat to maintain 325–350°F so coating cooks through without burning.

Drain and rest

Using tongs, transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain. Let rest 2–3 minutes to finish cooking and to keep coating crisp. Sprinkle a light pinch of additional salt over the tenders while warm, if desired.

Prepare potatoes: wash and peel (optional) 2 medium russet potatoes. Cut into 1/4- to 3/8-inch fries for classic shape. Rinse cut fries under cold water until water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Two cooking options: Fry or oven-bake. For frying: heat additional oil in a deep pot or fryer to 325°F (162°C). Blanch fries in batches for 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry a second time until golden and crisp, about 2–3 minutes. Drain on paper towels and season immediately with 1 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika. For oven-bake: toss dried fries with 1/4 cup vegetable oil, 1 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika. Spread in a single layer on a baking sheet and bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp.

Keep fries warm in a low oven (200°F / 95°C) while you finish the tenders, or serve immediately alongside the chicken tenders.

Place 1/4 cup ranch and/or 1/4 cup honey mustard into small ramekins for serving. If you like, squeeze lemon wedges over the hot tenders just before serving and garnish the fries and tenders with chopped parsley.

Assemble the basket: Arrange five hot chicken tenders on a basket or plate with a generous portion of fries, include ramekins of chosen dipping sauce(s) and lemon wedges on the side.