Chicken Tenders Recipe
hand breaded buttermilk chicken tenders, fries, choice of dipping sauce
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Ingredients
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For the Chicken Tenders
For the Fries
For Dipping Sauce
Method
Preparing the Chicken Tenders
- 1
Marinate the Chicken
Cut chicken breasts into tenders and place them in a bowl. Pour the buttermilk over the chicken and let it marinate for at least 30 minutes in the refrigerator.
- 2
Prepare the Breading
In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
- 3
Bread the Chicken
Remove the chicken tenders from the buttermilk and allow excess to drip off. Dredge each tender in the flour mixture until fully coated.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded chicken tenders. Fry until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Preparing the Fries
- 5
Cut the Potatoes
Wash and peel the potatoes. Cut them into even-sized wedges or sticks.
- 6
Fry the Potatoes
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Add the potato strips in batches and fry until golden brown and crispy, about 4-6 minutes. Remove and drain on paper towels. Season with salt to taste.
Preparing the Dipping Sauce
- 7
Mix the Sauce
In a small bowl, mix together the ketchup and honey mustard. Adjust the proportions to taste.