Chicken Tender Benders & Fries (3 Pieces). Recipe

Marinate

Pat the 3 chicken tenders dry with paper towels. Place them in a shallow bowl or zip-top bag and pour 1 cup buttermilk over them. Crack in 1 egg and mix lightly so egg is incorporated. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Prepare dry coating

In a wide shallow dish combine 1 cup all-purpose flour and 0.25 cup cornstarch. Add 1 tsp paprika, 1 tsp garlic powder, 0.5 tsp onion powder, 1 tsp kosher salt, 0.5 tsp black pepper and 0.25 tsp cayenne (if using). Whisk thoroughly to break up lumps and evenly distribute spices.

Heat oil

Pour about 1 cup (or enough to reach ~1/2-inch depth) vegetable oil into a heavy skillet or sauté pan. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in about 45 seconds. Maintain heat so oil stays between 330–350°F while frying.

Dredge and fry

Remove one tender at a time from the buttermilk mixture, letting excess drip off. Press and turn each tender into the seasoned flour mixture, coating thoroughly and shaking off excess. For extra crispness, dip the floured tender back briefly into any remaining buttermilk-egg mixture, then re-coat in the flour mixture (double-dredge). Gently place tenders into hot oil without overcrowding — fry in 2 batches if necessary. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn gently. Transfer cooked tenders to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making ahead.

Finish

Let tenders rest 2 minutes before serving. Sprinkle a light pinch of salt over them if desired.

Prep potatoes

Wash and peel the 2 russet potatoes if desired. Cut into 1/4- to 1/2-inch wide fries for a classic shape. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak and dry

Soak the cut potatoes in cold water for 20–30 minutes (this helps them crisp). Drain and spread on clean towels or paper towels; pat thoroughly dry — moisture prevents crisping.

Season and cook

Preheat oven to 425°F (220°C) if baking, or preheat a skillet with 2 tbsp oil if pan-frying. For oven method: toss dried fries with 2 tbsp oil, 1 tsp kosher salt, 0.5 tsp paprika, 0.25 tsp garlic powder and 0.25 tsp black pepper on a rimmed baking sheet in a single layer. Bake 20–30 minutes, flipping once halfway, until golden and crisp. For skillet/fry method: heat oil in a large nonstick skillet over medium-high, add fries in a single layer (cook in batches if needed). Fry 6–10 minutes, stirring occasionally, until golden and cooked through. Drain on paper towels and re-season immediately with a small pinch of salt if desired.

In a small bowl combine 0.25 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 0.5 tsp lemon juice and 1/8 tsp black pepper. Whisk until smooth and taste; adjust hot sauce or lemon for heat/acidity. Chill briefly if time allows.