Chicken Tenders Recipe

Prep chicken

Trim fat from the chicken breasts and cut each breast into 3–4 strips about 1–1.5 inches wide so you have roughly 12 tenders from 1.5 lbs. Pat strips dry with paper towels.

Season & brine

In a bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp paprika. Toss chicken strips with the seasoning, then pour 1 cup buttermilk over them so they are coated. Cover and refrigerate 30 minutes (or up to 2 hours) to tenderize and flavor.

Set up dredging station

In a shallow dish whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp cayenne pepper and a pinch (optional) of extra salt. In a second shallow bowl beat 2 eggs with 1/4 cup milk to make an egg wash.

Coat the tenders

Remove chicken from buttermilk, allowing excess to drip off. Dredge each strip in the flour mixture, then dip in the egg wash, and finally return to the flour mixture for a double-coated crust. Press flour onto the surface so coating adheres. Place on a wire rack while you heat oil.

Heat oil & fry

Pour about 1 cup vegetable oil into a heavy skillet to reach 1/2–3/4 inch depth and heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles. Fry tenders in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack set over a baking sheet and keep warm in a 200°F (95°C) oven if desired.

Alternative oven method

If you prefer baking: preheat oven to 425°F (220°C). Place coated tenders on a parchment-lined baking sheet lightly sprayed with oil. Spray tops with oil and bake 12–15 minutes, flipping halfway, until golden and internal temperature 165°F (74°C).

Prep potatoes

Peel (optional) and cut the 2 large russet potatoes into 1/4–1/3-inch sticks for fries. Place cut fries into a large bowl of cold water and cover; let soak at least 15 minutes (or up to 2 hours) to remove excess starch.

Dry and dust

Drain the potatoes and pat completely dry with towels. Toss with 1 tsp cornstarch (this helps a crisp exterior) until evenly coated.

Fry - first blanch

Heat vegetable oil in a deep pot to 325°F (160°C). Fry the potatoes in batches 3–4 minutes until softened but not browned. Remove and drain on paper towels.

Fry - finish

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches 1.5–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp kosher salt.

Oven alternative

For oven fries: toss dried, cornstarch-coated fries with 1–2 tbsp oil, spread in a single layer on a baking sheet, and bake at 425°F (220°C) 20–30 minutes, flipping halfway, until crisp and golden. Season with salt immediately.

Divide ketchup, honey mustard, and ranch dressing into small ramekins for serving. Offer as choices for dipping alongside the chicken tenders and fries.

Serve: Plate 3–4 chicken tenders per person with a generous portion of fries and a ramekin of the chosen sauce. Garnish with lemon wedges or chopped parsley if desired.