(4 Pc.) Chicken Tender Combo Recipe

Prep chicken

Pat the 4 chicken tenderloins dry with paper towels. Trim any ragged edges so pieces are roughly uniform in thickness for even cooking.

Make marinade

In a bowl, whisk together 1 cup buttermilk, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs hot sauce (optional).

Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and seasons the chicken and helps the breading adhere.

Prepare dry mix

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Mix well.

Prepare wet mix and crumbs

In another shallow bowl beat 1 large egg with 2 tbs cold water to make an egg wash. Place 1 cup panko breadcrumbs in a third shallow dish.

Dredge each marinated tender in the flour mixture, shaking off excess, dip into the egg wash, then press into the panko so the crumbs adhere well. Repeat for all pieces. For extra crunch, you may double-dredge: return each panko-coated tender to the egg wash and panko again. Place breaded tenders on a wire rack and let rest 8–10 minutes; this helps the coating set and reduces loss of crumbs in the oil.

Heat oil

Pour approximately 1,000 ml (about 1 qt) vegetable oil into a heavy pot or deep fryer, leaving at least 3–4 cm (1–1.5 in) headspace. Heat oil to 175°C (350°F). If you don't have a thermometer, oil should shimmer and a small piece of bread will brown in ~45–60 seconds.

Fry the tenders in batches without crowding—2 pieces at a time depending on pot size—until golden brown and an instant-read thermometer inserted into the thickest part reads 74°C (165°F), about 3–4 minutes per batch. Maintain the oil temperature between 170–180°C (338–356°F).

Use a slotted spoon or tongs to transfer fried tenders to a wire rack set over a baking sheet to drain. Keep warm in a low oven (90–100°C / 200–210°F) while you finish remaining batches.

Bake fries

Preheat oven to 220°C (425°F). Spread 200 g frozen crinkle fries in a single layer on a baking sheet. Bake according to package directions, usually 18–22 minutes, turning/flipping once halfway through so they crisp evenly.

When fries are hot and golden, remove from oven and season immediately with 1/2 tsp kosher salt, tossing to distribute. Keep warm until plating.

Make sauce

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs Dijon mustard, 2 tbs honey, 1 tsp fresh lemon juice and 1/4 tsp black pepper until smooth. Taste and adjust honey or mustard as desired. Chill briefly if time allows.

Plate the combo: place 4 hot chicken tenders beside the baked fries. Add a ramekin with honey mustard sauce, a lemon wedge, and 2 pickle slices. Sprinkle chopped parsley over the fries and tenders if using.

Serve immediately while chicken is crisp and fries are hot.