Chicken Tenders (3) And Fries Recipe

Prepare chicken

Slice the chicken breast into three even tenders (about 3–4 oz each). Pat dry with paper towels and place in a shallow dish.

Marinate

Whisk together the buttermilk, egg, and hot sauce (if using) in a bowl. Add chicken tenders, cover, and refrigerate for at least 30 minutes (up to 2 hours) to tenderize and flavor.

Make coating

In a separate shallow bowl combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed.

Coat chicken

Remove one tender from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. For extra-crispy tenders, dip back briefly in the buttermilk mixture and dredge again in the flour mixture. Place coated tenders on a wire rack while you heat the oil.

Heat oil

Pour 2 cups of vegetable oil into a heavy skillet or Dutch oven so you have about 1"–1.5" depth. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry

Fry the tenders in batches (do not overcrowd) 2–3 pieces at a time for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil between 325–350°F. Remove to a wire rack set over a baking sheet to drain and keep warm. Sprinkle lightly with salt while hot.

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/3"–1/2" thick sticks. Rinse cut fries in cold running water to remove surface starch.

Soak

Place cut fries in a bowl with 4 cups cold water and let soak for at least 30 minutes (or up to 2 hours). This removes excess starch and helps achieve crispiness. Drain and pat completely dry with clean towels.

First fry (blanch)

Heat oil in a deep pot or fryer to 300°F (150°C). Fry the dried potatoes in small batches for 3–4 minutes until soft but not brown. Remove with a slotted spoon and drain on paper towels. Let cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden and crisp. Drain on paper towels or a wire rack, then immediately season with kosher salt, pepper, and optional garlic powder.

Plate three chicken tenders alongside a generous portion of fries. Serve immediately with ketchup or your preferred dipping sauce and lemon wedges if desired.