Fried Chicken Tenders Recipe

Trim and Marinate

Pat the chicken tenders dry with paper towels. Place them in a medium bowl or resealable bag. In a separate bowl whisk together buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Pour the buttermilk mixture over the chicken, ensuring pieces are fully coated. Cover (or seal) and refrigerate for at least 1 hour and up to overnight — longer marination tenderizes and flavors the chicken.

Make Breading Mix

In a shallow wide dish combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until evenly distributed. This dry mix gives a crisp, flavorful crust.

Prepare Dredge

In a separate shallow bowl beat the 2 eggs with 2 tablespoons of whole milk to make an egg wash.

Heat Oil

Pour about 3 to 4 cups of neutral oil into a heavy, deep skillet or Dutch oven (oil depth ~1.5 to 2 inches). Heat over medium-high until the oil reaches 350°F (175°C) on a kitchen thermometer. If you don't have a thermometer, test by dropping a small pinch of breading; it should sizzle and float steadily.

Dredge the Chicken

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge first in the dry flour mixture, pressing lightly so a good coating adheres. Dip into the egg wash, then return to the flour mixture for a second coat, pressing again. Place coated tenders on a wire rack while you finish breading the rest.

Fry the Tenders

Working in batches (do not overcrowd), gently lower 3–4 tenders into the hot oil. Fry until golden brown and cooked through, about 3 to 4 minutes per side depending on thickness, turning once. The internal temperature should read 165°F (74°C). Use a slotted spoon or tongs to transfer tenders to a wire rack set over a sheet tray lined with paper towels to drain. Keep finished tenders warm in a 200°F (95°C) oven while you finish remaining batches.

Adjust Seasoning

While hot, sprinkle any remaining pinch of kosher salt over the tenders to taste.

Prep Potatoes

Wash and peel (optional) the russets. Cut into 1/4–1/2-inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then pat completely dry with towels.

Cook Fries

Two options: - Frying: Heat about 2 inches of oil in a skillet to 325°F (165°C). Fry potatoes in batches 3–4 minutes until just tender but not browned. Remove and drain. Increase oil to 375°F (190°C) and return potatoes in batches to fry until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1/2 tsp salt and 1/4 tsp pepper. - Oven (healthier): Toss dried potato sticks with 1 tbsp oil, spread in a single layer on a baking sheet, roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and crisp. Season with 1/2 tsp salt and 1/4 tsp pepper.

Plate 4–6 chicken tenders with a generous portion of fries. Add lemon wedges and a small bowl of ranch or honey mustard for dipping. Serve with a cold soft drink (approximately 2 cups) on the side. Enjoy while hot and crispy.