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Restaurants›Lincoln Square Pancake House - Irvington›Chicken Tender Platter Recipe

Chicken Tender Platter Recipe

Name: Lincoln Square Pancake House - Irvingtons Chicken Tender Platter Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 cups buttermilk; 1 each large egg; 1 tsp hot sauce (optional); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1.5 tsp salt; 1 tsp black pepper; 0.25 tsp cayenne pepper; 1 l vegetable oil (for frying); 2 large russet potatoes; 4 cups cold water (for soaking); 1 tsp cornstarch (optional, for extra crisp); 1 tsp salt; 1 l vegetable oil (for frying); 0.5 cups ranch dressing; 0.5 cups honey mustard; 2 each lemon wedges; 1 tbs chopped parsley

Inspired by Lincoln Square Pancake House - Irvington

Time1h 10m

Serves4

With french fries

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Ingredients

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Chicken Tenders

1 1/2 lb boneless skinless chicken breasts

1 cups Buttermilk

1 each large egg

1 tsp hot sauce (optional)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

2 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1/4 tsp Cayenne pepper

4 1/4 cup (1 l) vegetable oil (for frying)

French Fries

2 large russet potatoes

4 cups cold water (for soaking)

1 tsp cornstarch (optional, for extra crisp)

1 tsp Celtic sea salt

4 1/4 cup (1 l) vegetable oil (for frying)

Dipping Sauces (optional)

1/2 cups ranch dressing

1/2 cups honey mustard

Garnish

2 each lemon wedges

1 tbs chopped parsley

Method

Chicken Tenders

Prep the chicken

Trim fat from chicken breasts and slice each breast into 3–4 equal-width tender strips (about 1"–1.5" thick). Pat dry with paper towels.

Marinate

In a bowl, whisk together buttermilk, egg and hot sauce. Add chicken strips, cover, and refrigerate at least 30 minutes (or up to 4 hours) to tenderize and flavor.

Make the dry coating

In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper and cayenne. Mix thoroughly so spices are evenly distributed.

Dredge

Remove chicken from marinade, letting excess drip off. Working in batches, dredge each strip thoroughly in the seasoned flour mixture, pressing to adhere. Place coated tenders on a wire rack and let sit 10 minutes to set the crust.

Heat oil

Pour enough vegetable oil into a deep heavy skillet or Dutch oven to reach a depth of about 1.5". Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in ~60 seconds.

Fry

Fry tenders in batches (do not overcrowd) for 4–5 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F while frying. Remove to a wire rack set over a sheet pan; keep warm in a 200°F (95°C) oven if needed.

Finish

Sprinkle freshly chopped parsley over the tenders and serve with lemon wedges and chosen dipping sauces.

French Fries

Prep potatoes

Peel (optional) and cut potatoes into 1/3"–1/2" thick sticks for classic fries. Place cut potatoes into a large bowl of cold water to remove excess starch.

Soak and dry

Soak potatoes in cold water for at least 30 minutes (or up to 4 hours). Drain and rinse, then dry thoroughly with kitchen towels — removing moisture is key for crisp fries.

Optional toss

For extra crispness, toss dried potato sticks with 1 tsp cornstarch until lightly coated and shake off excess.

First fry (blanch)

Heat oil in a deep fryer or heavy pot to 300°F (150°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels or a rack.

Second fry

Increase oil temperature to 375°F (190°C). Fry blanched potatoes in batches for 2–3 minutes or until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt.

Serve

Serve fries hot alongside chicken tenders. Keep fries in a single layer on a warm oven rack if plating multiple batches so they remain crisp.

Plating & Serving

Arrange 4–6 chicken tenders per serving on a platter with a generous portion of fries. Add lemon wedges and small bowls of ranch and honey mustard (or your preferred sauces). Garnish with chopped parsley and serve immediately.