Chicken Tenders Recipe

Trim and marinate

Pat the 3 jumbo chicken tenderloins dry with paper towel. In a bowl combine 1 cup buttermilk, 1 tsp salt, 1 tsp black pepper and 1 tbsp hot sauce (if using). Submerge the tenders in the marinade, cover and refrigerate for at least 1 hour, preferably 2–4 hours. This tenderizes and seasons the meat.

While chicken marinates, prepare the dry coating in a shallow bowl or baking dish. Whisk together 1.5 cups all-purpose flour, 0.25 cups cornstarch, 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp dried oregano, 0.25 tsp cayenne pepper, 1 tsp salt and 0.5 tsp black pepper until evenly combined.

In a separate shallow bowl beat 2 large eggs with 2 tablespoons whole milk until smooth. Set up a breading station: flour mixture, egg wash, and a tray for coated tenders.

Prepare fries before frying chicken so they can be cooked concurrently. Wash and peel (optional) 2 russet potatoes. Cut into 1/4–1/2 inch fries. Place cut fries in a bowl and cover with 6 cups cold water. Soak 20–30 minutes to remove excess starch, then drain and pat completely dry on towels. Toss dried fries with 1 tsp salt and 1 tsp cornstarch for extra crispness; distribute the cornstarch evenly.

Heat oil for fries: in a heavy pot or Dutch oven, add 3 cups vegetable oil and heat to 325°F (163°C) for the first blanch (or medium heat until an instant-read thermometer registers 325°F). Fry the prepared potatoes in batches for 3–4 minutes until just tender but not browned. Remove to a wire rack or paper towels and let rest. Increase oil temperature to 375°F (190°C) to finish fries later.

Heat oil for chicken: in a separate deep skillet or the same pot if space allows, add about 1 cup neutral oil and heat to 350°F (175°C). Maintain temperature between 340–360°F while frying tenders. If using the same oil, make sure oil is clean and at proper temperature; you may need to fry sequentially.

Breading the tenders

Working one at a time, remove a tender from the buttermilk, let excess drip off, then dredge in the flour mixture pressing the coating into the meat. Dip in the egg wash, then return to the flour mixture for a second coat, pressing to adhere. Place coated tenders on a plate and let them rest 5–10 minutes to set the crust.

Fry the tenders in the preheated 350°F (175°C) oil in a single layer without crowding. Fry for 4–6 minutes depending on thickness, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a sheet pan or paper towels. If the oil temperature drops, allow it to recover between batches to keep crust crisp.

Finish fries: when all tenders are fried and resting, return the blanched fries to the 375°F (190°C) oil in batches and fry 1–2 minutes until golden and crisp. Drain on paper towels and immediately sprinkle with additional salt to taste.

Rest and season: let chicken rest 2–3 minutes. If desired, sprinkle tenders with 1/4 tsp finishing salt. Serve 3 jumbo chicken tenders with a generous portion of fries and the optional sauce (mix 2 tbsp ketchup, 2 tbsp mayonnaise and 1/2 tsp hot sauce).