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Ingredients
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For the chicken
For the fries
For serving & optional dipping sauces
Method
For the chicken
- 1
Marinate
Place chicken tenderloins in a shallow bowl or zip-top bag. Whisk buttermilk and the egg together until combined and pour over the chicken. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours (helps tenderize and adhere breading).
- 2
Prep dredging stations
In a shallow bowl or plate combine flour, cornstarch, 1 tsp salt, 1 tsp black pepper, paprika, garlic powder, onion powder, and cayenne (if using). In a second shallow bowl place the breadcrumbs. Remove chicken from fridge. Keep a small bowl for the beaten egg if you want a three-step dredge (buttermilk soak then egg then flour/breadcrumbs) — the recipe as written uses the buttermilk soak + flour/breadcrumb mix to coat; if you prefer extra adhesion, beat the extra egg now.
- 3
Coat chicken
Remove each tender from the buttermilk, let excess drip back into the bowl. Dredge first in the flour/breadcrumb mixture, pressing gently so crumbs adhere. Shake off excess and set on a rack. Repeat until all tenders are coated.
- 4
Heat oil
In a deep skillet or Dutch oven, add about 1 to 1 1/2 inches of vegetable oil (about 3–4 cups depending on pan). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 60 seconds.
- 5
Fry
Carefully add coated tenders in a single layer, working in batches so you don't overcrowd. Fry until golden brown and an internal temperature reaches 165°F (74°C), about 3–4 minutes per side depending on thickness. Use tongs to flip once. Remove to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle lightly with a pinch of salt while hot.
For the fries
- 6
Soak and dry
Place cut potatoes in a large bowl and cover with cold water. Soak at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and rinse with cold water, then dry thoroughly with clean kitchen towels or paper towels — moisture will cause oil splatter and soggy fries.
- 7
Cook (two options)
Frying: Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry a second time until golden and crisp, about 2–3 minutes. Drain on paper towels, toss with salt and pepper. Oven-roasting (lighter): Toss dried fries with 2 tbsp oil, spread on a single layer on a baking sheet, bake at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp. Season with salt and pepper.
