Chicken Tenders Recipe
hand-cut and breaded to order, french fries - 5 per order
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Ingredients
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Chicken & Marinade
Breading
Frying & Serving
Method
Chicken & Marinade
Prepare chicken
Pat the chicken breasts dry with paper towels. Trim any fat and cut each breast into 5 evenly sized tenders (approximately 1 to 1.5 ounces each) so the order yields five tenders.
Season and marinate
Place the cut tenders in a bowl. Sprinkle kosher salt, black pepper, and garlic powder over the pieces. Add buttermilk and toss to coat. Cover and refrigerate for 15–30 minutes (or up to 2 hours) to tenderize and help the breading adhere.
Breading
Make dry mix
In a shallow dish, whisk together flour, cornstarch, paprika, onion powder, cayenne, dried oregano, and baking powder until evenly combined.
Make egg wash
In a separate shallow bowl, beat the eggs with the milk until smooth.
Dredge the tenders
Remove tenders from the buttermilk, letting excess drip off. One by one, dredge each tender in the flour mixture, shake off excess, dip into the egg wash, then press again into the flour mixture for a double-coated, crisp crust. Place breaded tenders on a wire rack and rest for 5–10 minutes so the coating sets.
Frying & Serving
Heat oil
Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (approximately 3/4 to 1 cup depending on vessel). Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of flour sizzles when dropped in.
Fry chicken tenders
Fry the breaded tenders in batches without crowding (3–4 pieces at once depending on pan). Cook for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack set over a baking sheet to drain; season lightly with finishing salt while hot.
Cook french fries
While frying the second batch of tenders, cook the five french fries according to package directions or deep-fry/bake fresh fries: if deep-frying, fry at 350–375°F for 3–4 minutes until crisp and golden; if baking, preheat oven to 425°F and bake 15–20 minutes, flipping halfway, until crisp.
Serve
Arrange the five hot chicken tenders with the fries on a plate. Add lemon wedges and dipping sauce on the side if desired. Serve immediately.