2 Tenders + Tots Recipe

Prep the chicken

Pat the chicken tenderloins dry with paper towels. If using chicken breast, cut into 2½–3 inch strips. Place in a bowl and pour buttermilk over the pieces. Crack the egg into the bowl and whisk briefly so the buttermilk and egg combine. Let chicken marinate in the refrigerator for 20–30 minutes (can be up to 2 hours).

Make the dredging stations

In a shallow bowl or plate, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper; mix well. In a separate shallow bowl place the panko breadcrumbs. Remove the chicken from the buttermilk-egg mixture, allowing excess to drip off, then dredge each piece first in the flour mixture, then dip back quickly into the buttermilk-egg if needed to help crumbs stick, and finally press into the panko so each tender is well coated. Set on a wire rack while you heat the oil.

Fry the tenders

Pour vegetable oil into a large skillet to a depth of about 1/3 inch (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–45 seconds. Fry the tenders in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and let rest 2–3 minutes.

Oven-finish option

If you prefer to bake instead of fry: preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined baking sheet, spray lightly with oil, and bake 12–14 minutes, flipping halfway, until golden and cooked through (internal temp 165°F/74°C).

Preheat oven to 425°F (220°C) if baking. On a baking sheet, toss frozen tater tots with 1 tablespoon vegetable oil and spread in a single layer. Sprinkle with 1/4 teaspoon salt. Bake 18–22 minutes, turning once halfway, until crisp and golden. If frying, heat oil in a skillet to 350°F (175°C) and fry tots in batches 3–4 minutes until golden; drain briefly on paper towels.

Divide ketchup, honey mustard, and ranch (if using) into small ramekins or serving cups. Arrange two warm chicken tenders and 12 hot tater tots on a plate. Serve immediately with the sauces on the side.

To store: refrigerate leftovers in an airtight container up to 3 days. Reheat tenders and tots in a 400°F (200°C) oven for 6–8 minutes to restore crispness.