Chicken Tender “basket” Recipe

Prep and brine

Trim any excess fat from the chicken tenders. In a bowl, combine 3 tablespoons buttermilk, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder. Add the chicken, toss to coat, cover, and refrigerate for at least 20 minutes and up to 2 hours. This tenderizes and flavors the chicken.

Make dredge and wet batter

In a shallow dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon smoked paprika, and 1/2 teaspoon baking powder. In a second shallow bowl whisk 2 large eggs with 2 tablespoons water to make an egg wash.

Heat oil

Pour about 3–4 cups neutral oil into a heavy skillet or pot and heat to 350°F (175°C). If you don't have a thermometer, heat oil until a small pinch of flour sizzles and browns slowly.

Dredge and fry

Working with one or two tenders at a time, remove excess marinade from chicken (let extra drip off). First dredge chicken in the flour mixture, pressing to adhere. Dip into the egg wash, then return to the flour mixture for a second coat (for extra crispness). Shake off excess. Fry tenders in batches in hot oil without crowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (90°C) oven if needed.

Finish

Let tenders rest 3 minutes before serving so juices redistribute and coating sets.

Prep potatoes

Scrub the russet potatoes and cut into 1/4–1/2 inch thick sticks. Place cut fries into a bowl of cold water and refrigerate for at least 30 minutes (or up to 2 hours) to remove excess starch.

Dry and optional toss

Drain the potatoes and pat completely dry with clean kitchen towels. For extra crispness, toss the dried fries with 1 teaspoon cornstarch until evenly coated.

First fry (blanch)

Heat 2–3 cups vegetable oil in a pot to 325°F (160°C). Fry the potatoes in batches (do not crowd) for 3–4 minutes until pale and slightly tender but not browned. Remove to a wire rack and let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–205°C). Fry potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack and immediately season with 1 teaspoon kosher salt.

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 2 teaspoons finely chopped dill pickle relish, 1 tablespoon finely chopped fresh dill (or 1/2 teaspoon dried), 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning or thickness with a little more buttermilk if desired. Chill until serving.

Whisk together 1/4 cup Dijon mustard, 2 tablespoons honey, 1 tablespoon mayonnaise, 1/2 teaspoon apple cider vinegar (or lemon juice), 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper until glossy and emulsified. Adjust sweetness or tang to taste.

Arrange 3–4 chicken tenders and a generous handful of house-cut fries in a basket or on a plate. Serve with small ramekins of Dill Pickle Ranch and Honey Dijon Mustard so guests can choose. Garnish with chopped parsley and lemon wedges if desired.