5 Pc Chicken Tenders Recipe

Brine/Marinate

Rinse and pat dry the 5 chicken tenders. In a medium bowl combine 3 tbs buttermilk, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp smoked paprika. Add the tenders, coat well, cover and refrigerate for at least 20 minutes (up to 2 hours).

Prepare Breading

While the chicken marinates, in a shallow wide bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. Season the flour mix with 1/2 tsp kosher salt and 1/4 tsp black pepper (use additional garlic/onion powder to match marinade if desired).

Dredge

Remove each tender from the buttermilk, let excess drip off, then press firmly into the flour mixture to fully coat. Shake off excess and set on a plate. For an extra-crispy double coat: return the coated tender briefly to the remaining buttermilk and coat again in the flour mixture.

Heat Oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/3 inch, or enough to submerge about half the thickness of the tenders. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not burn.

Fry Tenders

Carefully add tenders to the hot oil in a single layer without crowding (fry in two batches if needed). Fry 2.5–3.5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain oil temperature. Use tongs to turn once. Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Finish and Rest

Let tenders rest 2–3 minutes before serving so juices redistribute and coating firms up.

Prepare Potatoes

Wash and peel the 2 medium russet potatoes if desired. Cut into 1/4–1/2 inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove surface starch, then dry thoroughly with a clean kitchen towel or paper towels.

Par-cook (Oven or Pan)

For quick pan/oven fries: toss the dried potato sticks with 2 tbs vegetable oil, 1 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp paprika (optional). Spread in a single layer on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 20–25 minutes, flipping once halfway, until golden and crisp. Alternatively, to shallow-fry: heat 1/4 inch oil in a skillet to 350°F and cook potatoes in batches 4–6 minutes per side until crisp and golden; drain on a rack and season immediately with salt.

Crisp and Serve

If baked, let fries rest 1–2 minutes to crisp. Taste and adjust seasoning. Serve hot alongside tenders.

In a small bowl combine 2 tbs ketchup, 1 tbs mayonnaise and 1/2 tsp hot sauce (if using). Stir until smooth. Adjust proportions to taste and serve chilled or at room temperature with tenders and fries.