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Hand Battered Chicken Tender Basket Recipe

Name: Porter's Restaurant and Smokehouses Hand Battered Chicken Tender Basket Recipe
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups buttermilk; 1 tbs hot sauce; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; 1 tsp kosher salt; 0.5 tsp black pepper; 1 lb chicken tenderloins (fresh); 0.5 tsp kosher salt (for seasoning); 0.25 tsp black pepper (for seasoning); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.5 tsp dried oregano; 0.25 tsp dry mustard powder; 0.25 tsp cayenne pepper; 1 tsp kosher salt; 0.5 tsp black pepper; 2 large eggs; 2 tbs milk; 0.25 tsp salt; 48 tbs vegetable oil or peanut oil (for frying); 4 each lemon wedges (optional); 1 tbs fresh chopped parsley (optional); 2 cups fries (frozen or hand-cut); 1 cup coleslaw

Inspired by Porter's Restaurant and Smokehouse

Time1h 20m

Serves4

Double dipped in our buttermilk marinated spice blend, with choice of one side.

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Ingredients

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Buttermilk Marinade

2 cups Buttermilk

1 tbs Hot sauce

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/4 tsp Cayenne pepper

1 tsp kosher salt

1/2 tsp black pepper

Chicken & Prep

1 lb chicken tenderloins (fresh)

1/2 tsp kosher salt (for seasoning)

1/4 tsp black pepper (for seasoning)

Breading (double-dip)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/2 tsp Dried oregano

1/4 tsp dry mustard powder

1/4 tsp Cayenne pepper

1 tsp kosher salt

1/2 tsp black pepper

Egg Wash (for second dip)

2 Large eggs

2 tbs Milk

1/4 tsp Celtic sea salt

Frying & Finish

48 tbs vegetable oil or peanut oil (for frying)

4 each lemon wedges (optional)

1 tbs fresh chopped parsley (optional)

Choose One Side (suggestions)

2 cups fries (frozen or hand-cut)

1 cup coleslaw

2 cups mixed greens salad

Method

Buttermilk Marinade

In a medium bowl whisk together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, cayenne, kosher salt and black pepper until uniform.

Place chicken tenderloins in a resealable bag or shallow container. Pour marinade over chicken, ensuring pieces are fully submerged. Seal or cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.

Chicken & Prep

About 30 minutes before frying, remove chicken from refrigerator to bring slightly toward room temperature. Pat each tender dry lightly with paper towel (retain some marinade clinging to surface for adhesion). Lightly season both sides of each tender with 1/2 tsp kosher salt and 1/4 tsp black pepper total, distributed evenly among tenders.

Breading (double-dip)

In a wide shallow bowl or rimmed sheet pan combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, dried oregano, dry mustard powder, cayenne, kosher salt and black pepper. Whisk thoroughly to distribute spices and aerate the flour.

Prepare a second shallow bowl: beat the 2 large eggs with 2 tablespoons milk and 1/4 tsp salt to make the egg wash.

Set up an assembly line: bowl of seasoned flour (for first dip), marinade bowl (the chicken), egg wash, and bowl of seasoned flour again (for second dip). This is the double-dip method: flour → marinade/leftover buttermilk → egg wash → flour.

Working with 2–3 pieces at a time, dredge each tender in the first flour mixture, pressing lightly so flour adheres. Shake off excess. Return briefly to the marinade bowl (or spoon a little reserved marinade over the tender) to wet the exterior — do not soak again. Immediately dip into the egg wash, then press into the second flour mixture thoroughly, coating all sides. Place on a wire rack and let rest 10 minutes — this helps the crust set.

Frying & Finish

Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches (roughly 3–4 cups / 700–900 ml; adjust pan and quantity as needed). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and rise to the surface.

Working in small batches (do not crowd the pan), gently lower 3–4 battered tenders into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per side, total 6–8 minutes depending on size. Internal temperature should reach 165°F (74°C). Adjust heat to maintain 325–350°F while frying.

Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a sheet pan; do not stack. Immediately season lightly with a pinch of salt if desired. Repeat with remaining tenders. Let rest 2–3 minutes.

Garnish with chopped parsley and serve with lemon wedges and your choice of one side (fries, coleslaw, or mixed greens). For a basket presentation, arrange 4–6 tenders on a basket lined with parchment with the chosen side on the side and dipping sauce if desired.