4 Item Combo Recipe
Make 4 Item Combo Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crispy Chicken Tenders
Crispy French Fries
House Salad with Lemon Vinaigrette
House-made BBQ Dipping Sauce
Method
Crispy Chicken Tenders
- 1
Prepare chicken
Trim fat from chicken breasts and cut into 3-4 strips (tender shapes). Place strips in a bowl and pour buttermilk over them. Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.
- 2
Make breading mix
In a shallow bowl combine all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper; mix well.
- 3
Egg wash
In a second shallow bowl beat the eggs until smooth.
- 4
Bread the tenders
Remove chicken from buttermilk one piece at a time, letting excess drip off. Dredge in the flour mixture to coat, dip in the beaten eggs, then dredge again in the flour mix for a double-coat. Place on a wire rack while you heat oil.
- 5
Crispy French Fries
- 6
Prepare potatoes
Peel (optional) and cut russet potatoes into 1/4- to 1/2-inch sticks. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (you can soak while chicken marinates).
- 7
Par-dry and coat
Drain the soaking water and dry the potato sticks thoroughly on clean kitchen towels. Toss with 1 teaspoon cornstarch until evenly coated — this helps extra crispness.
- 8
Fry in two stages
Heat vegetable oil in a heavy pot to 325°F (160°C). Fry the potatoes in batches for 3-4 minutes until pale and tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry the potatoes again in batches for 1.5-3 minutes until golden and crispy. Drain and immediately season with 1 teaspoon salt.
House Salad with Lemon Vinaigrette
- 9
Make vinaigrette
In a small bowl or jar whisk together extra-virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified. Taste and adjust salt or lemon as desired.
- 10
Assemble salad
In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Toss with the lemon vinaigrette just before serving to keep greens crisp.
House-made BBQ Dipping Sauce
- 11
Combine and warm
In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, hot sauce (if using), and a pinch of salt. Warm over low heat, stirring until sugar dissolves and sauce is smooth, about 3-4 minutes. Remove from heat and let cool slightly.
- 12
Serve
Transfer sauce to a small bowl for dipping alongside the chicken tenders. Sauce can be made ahead and refrigerated for up to 1 week.