(5 Pc.) Chicken Tender Combo Recipe

Trim and combine

Pat chicken tenders dry with paper towels and place in a shallow bowl or resealable bag. In a separate bowl whisk together buttermilk, 1 tsp salt (marinade), 0.5 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp paprika and 1 tbs hot sauce (if using). Pour marinade over tenders, fully submerging them.

Cover and refrigerate for at least 20 minutes and up to 4 hours. (20–30 minutes gives good flavor and helps the breading adhere.) Remove tenders from fridge 10 minutes before breading to take the chill off.

Prepare dry mix

In a wide, shallow dish combine 1.5 cups all-purpose flour, 0.25 cups cornstarch, 1 tsp baking powder, 0.5 tsp cayenne, 0.5 tsp onion powder, 1 tsp smoked paprika, 1.5 tsp salt (breading) and 1 tsp black pepper. Whisk to eliminate lumps.

Set up dredging

Place the egg wash (2 eggs + 2 tbs milk beaten) in a second shallow dish. Keep a third dish empty for finished tenders. Remove each tender from the buttermilk marinade, let excess drip off, dredge thoroughly in the flour mixture, dip into the egg wash, then return to the flour mixture for a second coating. Press the flour onto the surface to build a thick, even crust. Place coated tenders on a wire rack (or plate) while you heat the oil.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer so it fills about 2–3 inches (approximately 3–4 cups depending on pot size). Heat oil to 350–375°F (175–190°C). Use a thermometer for accuracy. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle actively and rise to the surface.

Fry tenders

Work in batches so you don't overcrowd the pot. Fry the coated tenders for 3.5–4.5 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust time slightly for size of tenders. Use a slotted spoon or tongs to transfer cooked tenders to a rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

When done frying all batches, let oil cool and dispose of or strain and store per local guidelines if reusing.

Cook fries

Cook 200 g frozen french fries according to package directions (bake or fry). For oven-baked: spread fries in a single layer on a baking sheet, bake at 425°F (220°C) for 18–25 minutes, flipping halfway, until golden and crisp. For deep-fry: heat oil to 350°F (175°C) and fry 3–5 minutes until crisp. Drain on paper towels or a rack.

Season fries

Immediately toss hot fries with 1 tsp salt (or to taste).

Prepare dips

Spoon 2 tbs ketchup and 3 tbs honey mustard into small ramekins or portion cups for serving. Taste and adjust quantities to preference.

Plate combo

Arrange 5 hot chicken tenders on a plate lined with a paper napkin or parchment. Add the cooked fries alongside. Place dipping sauces on the plate, garnish with chopped parsley and a lemon wedge if using. Serve immediately so the tenders remain crisp.