Chicken Tenders Recipe

Brine/Marinate

Place the 3 chicken tenders in a bowl or resealable bag. Combine 1 cup buttermilk and 1 beaten egg; pour over chicken so fully coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (buttermilk tenderizes and seasons).

Prep Dry Coatings

In a shallow dish whisk together 1 cup all-purpose flour, 1 cup panko breadcrumbs, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. This mixture yields a crisp, well-seasoned crust.

Dredge

Remove one tender at a time from the buttermilk, letting excess drip off. Dredge first in the flour/breadcrumb mixture, pressing firmly to adhere. Shake off excess and set on a plate. Repeat with remaining tenders.

Heat Oil

Pour about 2 cups vegetable oil into a deep skillet or Dutch oven to a depth of roughly 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the coating—if it sizzles immediately and rises, the oil is ready.

Fry

Carefully lower the tenders into hot oil without overcrowding (fry in one batch if necessary). Fry for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Remove to a wire rack set over a baking sheet to drain and keep crisp. Let rest 2 minutes before serving.

Prep Potatoes

Peel the 2 russet potatoes if desired (leaving skin on is optional). Cut into 1/4- to 1/3-inch thick sticks for classic fries. Rinse in cold water until water runs clear to remove surface starch, then pat thoroughly dry with clean towels or paper towels.

Heat Oil for Frying

In a separate deep skillet or deep-fryer, pour about 2 cups oil and heat to 325°F (160°C) for the first fry (blanch).

First Fry (Blanch)

Working in batches, fry the potato sticks at 325°F for about 3 to 4 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. This step cooks the interior.

Rest & Increase Heat

Let blanched fries cool for 10 minutes while you increase oil temperature to 375°F (190°C) for the second fry.

Second Fry (Crisp)

Return fries to hot oil at 375°F and fry until golden and crisp, about 2 to 3 minutes. Remove, drain on a wire rack or paper towels, and immediately season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper while hot so seasoning adheres.

Plate three chicken tenders with a generous portion of fries. Serve with ketchup and ranch on the side and lemon wedges to squeeze over the tenders if desired. For best texture, serve immediately so tenders stay crisp and fries are hot.