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Ingredients
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Chicken & Marinade
Breading
Dredge & Fry
Tots
Serving & Garnish
Method
Chicken & Marinade
Slice and marinade
Trim any excess fat from the chicken breasts and slice each breast into 4–6 strips (about 1" wide) to create tenders. Place the strips in a bowl or zip-top bag. Whisk together the buttermilk, hot sauce, 1 tsp salt and 1/2 tsp black pepper; pour over the chicken so all pieces are submerged. Cover or seal and refrigerate for at least 30 minutes, up to 4 hours (longer makes juicier tenders).
Breading
Prepare breading station
In a shallow dish whisk together flour, cornstarch, panko, garlic powder, onion powder, paprika, smoked paprika (if using), dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined. The cornstarch helps the coating crisp and the panko gives texture.
Dredge & Fry
Set up egg wash
In a second shallow bowl beat the 2 eggs with 2 tablespoons of milk until smooth.
Coat the tenders
Remove chicken from the buttermilk, letting excess drip off. Working one piece at a time: dredge first in the flour/panko mixture, then dip into the egg wash, then press back into the flour/panko mix to fully coat. Place coated tenders on a wire rack and let rest 5–10 minutes to set the crust.
Heat oil
In a heavy skillet or Dutch oven pour enough vegetable oil to reach about 1" depth (approximately 1.5–2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread browns in about 45 seconds. If you don't have a thermometer, maintain steady medium-high heat — oil should shimmer but not smoke.
Fry the tenders
Fry the chicken in batches without crowding, about 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain. Keep finished batches warm in a 200°F (95°C) oven while you fry remaining pieces.
Tots
Cook tater tots
Preheat oven to 425°F (220°C). Toss frozen tater tots with 1 tablespoon olive oil and 1/2 tsp kosher salt on a rimmed baking sheet in a single layer. Bake 18–25 minutes, turning once halfway, until crispy and golden. For extra crispness broil 1–2 minutes at the end, watching carefully.