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Buttermilk-battered Chicken Tenders Recipe

Name: Mama Stortini's Restaurant & Bars Buttermilk-battered Chicken Tenders Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken tenderloins or chicken breasts cut into strips; 1 cups buttermilk; 1 each large egg; 1 tsp hot sauce (optional, for marinade); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp cayenne pepper; 4 cups neutral oil for frying (vegetable, canola, or peanut); 2 each russet potatoes (about 2 medium); 4 cups cold water (for soaking); 1 tbs cornstarch (for dusting); 1 tsp salt; 0.5 tsp black pepper; 2 cups neutral oil for frying (may be same as above); 0.5 cups mayonnaise; 0.25 cups buttermilk; 2 tbs sour cream; 1 tbs fresh chives finely chopped; 1 tbs fresh parsley finely chopped; 1 tsp ranch seasoning or 1/2 tsp each dried dill and onion powder; 1 each adobo chipotle pepper from a can, finely chopped (or 1 tsp chipotle in adobo paste); 1 tsp lime juice; 0.25 tsp salt; 0.25 tsp black pepper; 4 each lemon wedges or extra lime wedges

Inspired by Mama Stortini's Restaurant & Bar

Time1h

Serves4

with chipotle ranch + crispy fries

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Ingredients

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For the Chicken Tenders

1 lb boneless skinless chicken tenderloins or chicken breasts cut into strips

1 cups Buttermilk

1 each large egg

1 tsp hot sauce (optional, for marinade)

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp Cayenne pepper

4 cups neutral oil for frying (vegetable, canola, or peanut)

For the Crispy Fries

2 each russet potatoes (about 2 medium)

4 cups cold water (for soaking)

1 tbs cornstarch (for dusting)

1 tsp Celtic sea salt

1/2 tsp black pepper

2 cups neutral oil for frying (may be same as above)

For the Chipotle Ranch

1/2 cups Mayonnaise

1/4 cups Buttermilk

2 tbs Sour cream

1 tbs fresh chives finely chopped

1 tbs fresh parsley finely chopped

1 tsp ranch seasoning or 1/2 tsp each dried dill and onion powder

1 each adobo chipotle pepper from a can, finely chopped (or 1 tsp chipotle in adobo paste)

1 tsp ReaLime juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

For Finishing & Serving

4 each lemon wedges or extra lime wedges

1 tbs fresh parsley or chives for garnish (optional)

Method

For the Chicken Tenders

Marinate

Pat chicken strips dry with paper towels. In a medium bowl whisk buttermilk, egg and optional hot sauce until combined. Submerge chicken in the buttermilk mixture, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Prepare Dredge

In a shallow wide bowl or rimmed plate, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper and cayenne. Whisk to evenly distribute spices and break up lumps.

Heat Oil

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily but not smoke.

Dredge and Fry

Working with 2–3 pieces at a time (do not overcrowd), remove a chicken strip from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the flour mixture, pressing to coat and shaking off excess. For extra-crispy tenders, double-dip: return the coated strip briefly to the buttermilk, then coat again in flour mixture. Carefully lower into the hot oil and fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness (internal temperature should reach 165°F / 74°C). Remove to a wire rack set over a baking sheet and let rest for 3–5 minutes. Repeat with remaining chicken, maintaining oil temperature (adjust heat as needed).

Keep Warm

If making fries separately, keep finished tenders in a 200°F (95°C) oven on the wire rack to stay crisp while you finish frying the rest of the batch.

For the Crispy Fries

Prep Potatoes

Scrub the russet potatoes and cut into 1/4–1/2-inch thick fries (matchstick to steak-fry size). Place cut fries in a large bowl of cold water and let soak for at least 20 minutes or up to 2 hours — this removes surface starch for crispiness.

Rinse and Dry

Drain the soaked fries and rinse under cold running water until water runs clear. Spread on clean kitchen towels or paper towels and pat very dry. Moisture will cause splattering and soggy fries.

Dust with Cornstarch

Toss the dry fries with 1 tablespoon cornstarch and a light pinch of salt and pepper. The cornstarch creates a crisp exterior when fried.

Fry—First Blanch

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until they are tender but not browned. Remove to a tray lined with paper towels and let rest for a few minutes.

Fry—Final Crisp

Increase oil temperature to 375°F (190°C). Return fries to hot oil in batches and fry until golden brown and crisp, about 2–3 minutes. Drain on paper towels or a wire rack and season immediately with remaining salt and pepper.

For the Chipotle Ranch

Mix

In a small bowl whisk together mayonnaise, buttermilk, sour cream, chopped chives, chopped parsley, ranch seasoning (or dried dill and onion powder), chopped chipotle in adobo (or 1 tsp paste), lime juice, salt and black pepper until smooth. Taste and adjust chipotle for heat and buttermilk for consistency. If you prefer a thinner sauce, add more buttermilk 1 tsp at a time.

Chill

Refrigerate the sauce for at least 10 minutes to let flavors meld. The sauce can be made up to 24 hours ahead; store covered in the fridge.

Finishing & Serving

Arrange hot chicken tenders and fries on a platter. Garnish with chopped parsley or chives and serve with chipotle ranch and lemon or lime wedges on the side. For best texture, serve immediately so tenders and fries remain crisp.