Tenders Recipe

Prepare chicken

Trim fat from the chicken breasts and slice each breast into 3–4 even strips (tender-sized). Pat strips dry with paper towels.

Marinate

Place chicken strips in a bowl or zip-top bag. Pour 1 cup buttermilk over them, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss to coat. Refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and add flavor.

Make dredging stations

In a shallow bowl combine flour, cornstarch, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne. In a second bowl whisk the 2 eggs until smooth. In a third bowl place the panko breadcrumbs.

Dredge

Working one at a time, remove a chicken strip from the buttermilk, let excess drip off, coat lightly in the flour mixture, dip into beaten eggs, then press into panko breadcrumbs until well coated. Place on a wire rack and repeat with remaining strips.

Heat oil

Pour about 1½–2 cups vegetable oil into a deep skillet or heavy pot to reach roughly 1/2–3/4 inch depth. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread — it should brown in about 45–60 seconds.

Fry

Fry chicken tenders in batches without crowding the pan, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn. Transfer cooked tenders to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Finish

Let tenders rest 2 minutes, then season lightly with a pinch of salt. Serve hot with fries and ranch.

Prep potatoes

Wash and peel if desired. Cut potatoes into 1/4–1/2 inch sticks. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (this yields crisper fries). Drain and pat completely dry with kitchen towels.

Cook options

Two good methods: - Frying: Heat oil in a deep pot to 325°F (160°C) for blanching. Fry fries in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry again 1–2 minutes until golden and crisp. Drain on paper towels and season with kosher salt, black pepper, and smoked paprika if using. - Oven/air-fryer (less oil): Toss dried fries with 1–2 tbsp vegetable oil, spread in a single layer on a baking sheet (or air-fryer basket). Roast at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. Season immediately after cooking.

Serve

Transfer fries to a platter or individual plates. Season to taste and serve alongside chicken tenders.

Mix dressing

In a small bowl whisk together mayonnaise, sour cream and 1/4 cup buttermilk until smooth. Add chopped chives, dried dill, garlic powder, onion powder, lemon juice, salt and black pepper. If dressing is too thick, add remaining buttermilk 1 tablespoon at a time to reach desired consistency.

Chill

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Taste and adjust seasoning before serving.