Chicken Tender Benders & Fries (3 Pieces) Recipe

Trim and marinate

Pat the 3 chicken tenderloins dry with paper towels. Place them in a shallow bowl or resealable bag. Mix 1 cup buttermilk, 1 tsp hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper in a measuring cup, then pour over the chicken so they are fully coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more tender flavor).

Prepare breading mix

In a wide, shallow dish combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly so the spices are evenly distributed.

Make wet dredge and heat oil

In a separate shallow bowl whisk 1 large egg with 2 tbsp milk until smooth. Pour 500 ml vegetable oil into a medium skillet or frying pan (oil should be about 1/2 to 3/4 inch deep). Heat over medium-high until the oil reaches 175–180°C (350–360°F) or a small breadcrumb sizzles and turns golden in about 30 seconds.

Dredge the tenders

Remove each tender from the buttermilk, letting excess drip off. Dip into the egg wash, then press thoroughly into the flour mixture, coating completely. For a thicker crust, repeat egg wash and flour once more. Set breaded tenders on a rack or plate while oil finishes heating.

Fry the tenders

Working in a single layer without crowding (fry all 3 together if your pan fits), gently place tenders into the hot oil. Fry for 3–4 minutes per side, turning once, until crust is deep golden brown and internal temperature reaches 74°C (165°F). Adjust heat as needed to maintain oil temperature. Transfer cooked tenders to a wire rack set over a baking sheet or paper towels and let rest 2–3 minutes.

Prep potatoes

While the chicken marinates (or while oil heats), scrub and peel the 2 medium russet potatoes if desired. Cut into 1/4–1/3 inch sticks for standard fries. Place cut fries in a bowl of cold water and soak 15–30 minutes to remove excess starch; then drain and pat completely dry with towels.

Cook the fries

Preheat oven to 220°C (430°F) if baking, or heat a skillet with 2 tbsp vegetable oil if pan-frying. For oven fries: toss dried potato sticks with 2 tbsp oil, 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp optional paprika or garlic powder. Spread in a single layer on a baking sheet and bake 20–25 minutes, turning halfway, until golden and crisp. For pan fries: heat oil over medium-high, add potatoes in a single layer, cook, stirring occasionally, until golden and crisp, about 12–16 minutes, then season with salt and pepper.

Arrange the 3 chicken tender benders with a generous portion of fries. Serve immediately with 3 tbsp ketchup or your preferred dipping sauce and 2 lemon wedges on the side. Enjoy while hot.