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Restaurants›Porter's Restaurant and Smokehouse›Chicken Tender Basket Recipe

Chicken Tender Basket Recipe

Name: Porter's Restaurant and Smokehouses Chicken Tender Basket Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1.5 cups buttermilk; 1 pieces large egg; 1 tbs hot sauce (optional); 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 0.75 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 2 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 0.25 tsp cayenne pepper; 6 cups neutral oil for frying (vegetable, canola, or peanut); 2 tbs butter (melted, optional for brushing); 4 pieces fresh lemon wedges (for serving); 1 tbs fresh parsley (chopped, optional); 0.5 cups ranch dressing; 0.5 cups honey mustard; 0.5 cups bbq sauce; 3 cups french fries (frozen or fresh); 1 cup coleslaw; 1 cup mashed potatoes

Inspired by Porter's Restaurant and Smokehouse

Time1h 30m

Serves2

Hand-cut from a single breast, then double-dipped in a spiced buttermilk marinade, and served with choice of one side

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Ingredients

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Chicken & Marinade

2 pieces boneless skinless chicken breasts

1 1/2 cups Buttermilk

1 pieces large egg

1 tbs hot sauce (optional)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins paprika

3/4 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

Breading

2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Dried oregano

1/4 tsp Cayenne pepper

Frying & Finish

6 cups neutral oil for frying (vegetable, canola, or peanut)

2 tbs butter (melted, optional for brushing)

4 pieces fresh lemon wedges (for serving)

1 tbs fresh parsley (chopped, optional)

Sauce (choice of one)

1/2 cups ranch dressing

1/2 cups honey mustard

1/2 cups bbq sauce

Side (choose one)

3 cups french fries (frozen or fresh)

1 cup coleslaw

1 cup mashed potatoes

Method

Chicken & Marinade

Prep and slice

Pat chicken breasts dry with paper towels. Trim any fat. Slice each breast along the grain into 3–4 long strips about 1 to 1 1/2 inches wide to create hand-cut tenders from each breast.

Make marinade

In a medium bowl, whisk together buttermilk, egg, hot sauce (if using), 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 3/4 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne until smooth.

Place the chicken tenders in the marinade, pressing them down so they are fully submerged. Cover and refrigerate for at least 2 hours, preferably 4–8 hours. For best flavor and tenderness, marinate overnight (up to 12 hours).

Breading

Prepare breading station

In a shallow wide bowl or rimmed baking sheet, whisk together flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, and 1/4 tsp cayenne until evenly combined.

Double-dip method

Set up two shallow containers: one with the marinade (or reserve some of the wet mixture) and one with the seasoned flour. Working in batches, remove 4–6 tenders from the marinade, letting excess drip off for 10–15 seconds. Dredge each tender in the flour mixture, pressing to adhere. Return the coated tender briefly to the marinade (about 5–10 seconds) and then dredge again in the flour for a second coat. Place coated tenders on a wire rack set over a baking sheet. Repeat until all tenders are coated. Let rest 10–15 minutes to help the breading set.

Frying & Finish

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (approximately 4–6 cups depending on vessel). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float immediately without burning.

Fry tenders

Carefully add 4–6 tenders to the hot oil without overcrowding. Fry, turning once, until golden brown and cooked through, about 4–5 minutes per batch (internal temperature should reach 165°F / 74°C). Adjust heat to keep oil between 325–350°F so crust browns evenly without overcooking the interior. Remove tenders with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels.

Optional finish

If desired, lightly brush fried tenders with melted butter and sprinkle with chopped parsley for shine and flavor. Serve with lemon wedges.

Sauce (choice of one)

Place the chosen dipping sauce (ranch, honey mustard, or BBQ) into a ramekin. If serving multiple sauces, portion 2–4 oz (about 1/4–1/2 cup) per sauce per order.

Side (choose one)

Prepare the chosen side to accompany the chicken tenders: bake or fry french fries according to package or recipe instructions until crispy (about 20–25 minutes at 425°F for oven fries), toss and chill coleslaw or make mashed potatoes and keep warm. Plate one side portion alongside the tenders.

Plating

Arrange 6–8 chicken tenders on a basket or plate with the chosen side. Add a ramekin of the selected sauce and a lemon wedge. Serve immediately while hot and crispy.