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Ingredients
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Chicken Tenders
House Fries
Method
Chicken Tenders
- 1
Marinate the Chicken
In a large bowl, pour in the buttermilk, and add the chicken breasts. Ensure all pieces are submerged. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
- 2
Prepare the Breading
In a separate bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
- 3
Bread the Chicken
In another bowl, beat the eggs. Remove the marinated chicken from the buttermilk and let the excess drip off. Dip each piece first into the egg mixture, then into the flour mixture, ensuring a good coating on all sides.
- 4
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken tenders in batches. Fry each side for about 4-5 minutes or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 5
House Fries
- 6
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into even-sized fries, about 1/4 inch thick.
- 7
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes. This helps to remove excess starch and makes them crispier when cooked.
- 8
Dry the Fries
After soaking, drain the fries and pat them dry with paper towels. This step is crucial to avoid excess splatter when frying.
- 9
Fry the Fries
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the fries in batches, frying until golden brown and crispy, about 4-5 minutes.
- 10