Tenders Basket Recipe

Prep and Marinate

Trim any excess fat from the chicken tenders. In a large bowl combine buttermilk, 1 tsp kosher salt, 1 tsp black pepper and hot sauce (if using). Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the meat.

Make Dry Mix

In a wide shallow dish or bowl whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined.

Make Wet Mix

In a second shallow bowl beat together the 2 eggs and 1/2 cup milk until uniform. Place the panko breadcrumbs (if using) in a third shallow dish. Set up an assembly line: flour mix, egg wash, panko (optional).

Dredge Tenders

Remove a chicken piece from the buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour, shaking off excess. Dip into the egg wash, then press into panko (or back into the flour mixture for a double-coat) to fully coat. Place on a wire rack while you finish the rest.

Heat Oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles steadily, oil is ready.

Fry Tenders

Working in batches (do not overcrowd), fry the tenders 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer to a paper towel-lined tray or wire rack to drain. Maintain oil temperature between batches — adjust heat as needed.

Fry Fries or Wedges

In the same or a separate pan, fry the french fries or potato wedges according to package instructions or until golden and crisp. Season with salt immediately after frying.

Arrange a portion of fries or wedges in a shallow basket or platter lined with parchment. Place 4–6 chicken tenders on top (depending on size). Garnish with chopped parsley and lemon wedges. Serve immediately with ranch and honey mustard/BBQ sauce for dipping. Provide extra napkins — tenders are best hot and crispy.

Leftover Storage: Cool completely, then store tenders in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.