Little Cluckers Recipe

Prepare chicken

If using whole chicken breasts, slice each breast into 3–4 even strips about 1" wide to make tenders. Pat pieces dry with paper towels and season lightly with 0.25 tsp salt and a pinch of black pepper.

Set up dredging station

Place the flour and cornstarch in a shallow bowl and whisk to combine. In a second bowl, beat the eggs with the milk until homogeneous. In a third bowl, combine panko, grated Parmesan, garlic powder, onion powder, smoked paprika, remaining 0.75 tsp salt, and remaining black pepper; mix well.

Coat the tenders

Working in batches, dredge each chicken strip first in the flour mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally press into the panko mixture to coat thoroughly. Place coated tenders on a wire rack set over a baking sheet to rest for 10 minutes—this helps the coating adhere.

Heat oil and fry

Pour 1 cup vegetable oil into a large heavy skillet (or shallow fryer) and heat over medium-high until it reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 10 seconds. Fry tenders in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Finish and serve

Let tenders rest 2 minutes, then check seasoning and adjust salt if needed. Serve hot alongside fresh cut fries and dipping sauce.

Prepare potatoes

Wash and peel potatoes if desired. Cut into 1/3"–1/2" thick sticks for classic fries. Place cut fries into a bowl of cold water and let soak at least 30 minutes (or up to 2 hours) to remove excess starch; this yields crisper fries.

Blanch fries (first fry)

Drain and rinse the soaked potatoes, then pat completely dry with clean kitchen towels or paper towels. Pour 2 cups vegetable oil into a heavy saucepan or deep fryer and heat to 300°F (150°C). Fry the potatoes in batches for 3–4 minutes until softened and pale (no browning). Remove with a slotted spoon and drain on a wire rack or paper towels.

Crisp fries (second fry)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels and immediately season with coarse salt (1 tsp) while still hot.

Serve fries

Serve fries hot alongside chicken tenders. For best texture, serve immediately; if holding for a short time, keep in a single layer on a baking sheet in a 200°F (95°C) oven.

Whisk mayonnaise, ketchup, mustard, hot sauce, lemon juice, and 1/8 tsp salt together in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.