Chicken Tender Basket Recipe

Trim and Marinate

Trim any excess fat from the chicken tenders and pat them dry with paper towels. In a medium bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Submerge the chicken tenders in the buttermilk mixture, cover, and refrigerate for at least 1 hour (up to 4 hours) to tenderize and flavor.

Prepare Dry Mix

In a shallow wide bowl or baking sheet, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Whisk to distribute the spices evenly.

Prepare Wet Mix

In a separate bowl, beat the 2 large eggs with 2 tablespoons milk until smooth.

Dredge Chicken

Remove chicken from the marinade, allowing excess to drip off. One by one, coat each tender first in the seasoned flour mixture, then dip into the egg wash, then press again into the flour mixture for a double-coat. Place breaded tenders on a wire rack and let them rest for 10 minutes to set the crust.

Heat Oil

In a heavy-bottomed pot or deep fryer, add enough neutral oil to reach about 2–3 inches depth (approximately 4 cups for a medium pot). Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Fry Chicken

Working in batches to avoid overcrowding, carefully lower 3–4 breaded tenders into the hot oil. Fry for 4–6 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Remove with a slotted spoon or tongs and transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while you fry remaining batches.

Cook Fries

Cook the frozen french fries according to package instructions, either in the oven or in the same fryer at 350°F (175°C) for 3–5 minutes until crisp and heated through. If frying from frozen in the same oil, do this in a separate short batch after the chicken, and adjust time as needed to achieve crispness.

Season Fries

Transfer cooked fries to a serving dish and immediately toss or sprinkle with 1/2 tsp fine salt. Keep fries hot and crisp.

Arrange 4–5 chicken tenders in a basket or plate alongside a generous portion of french fries. Place small ramekins with your choice of sauces (ketchup, ranch, BBQ) on the side. Garnish with chopped parsley and lemon wedges for squeezing over the tenders if desired.

Serve immediately while hot and crisp.