Chicken Tenders & Fries Recipe
Three piece basket served with your choice of sauce.
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Ingredients
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Chicken Tenders
Seasoned Fries
Sauces & Garnish (optional)
Method
Chicken Tenders
Marinate
Pat chicken tenders dry. In a bowl combine buttermilk and eggs and whisk until blended. Submerge tenders in buttermilk-egg mixture, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.
Prepare Breading
In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until uniform.
Heat Oil
Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches (use the 1 liter as an approximate amount) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle steadily but not smoke.
Dredge & Fry
Remove one tender at a time from the buttermilk, letting excess drip off, then press firmly into the flour mixture to coat completely. Shake off excess and set aside on a wire rack. Fry 3–4 tenders at a time (do not overcrowd) for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer cooked tenders to a paper towel-lined tray or wire rack to drain.
Keep Warm
Keep cooked tenders warm in a 200°F (95°C) oven on a rack while you finish the remaining batches so they stay crisp.
Seasoned Fries
Prep Potatoes
Wash and peel (optional) the russet potatoes. Cut into 1/3-inch to 1/2-inch thick fries for even cooking. Place cut fries into a large bowl of cold water and soak 20–30 minutes to remove surface starch. Drain and pat completely dry with kitchen towels.
Par-cook (Optional for Crispier Fries)
For extra crispness, blanch the dried fries in oil heated to 325°F (160°C) for 3–4 minutes until softened but not colored. Remove and drain on paper towels. Alternatively, proceed straight to frying without blanching.
Final Fry
Heat oil to 375°F (190°C). Fry potatoes in small batches for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack.
Season
While fries are hot, toss them in a large bowl with 3 tbsp vegetable oil, salt, paprika, garlic powder, and black pepper so seasoning adheres evenly.