Tenders & Tots Recipe

Prep and brine

Trim chicken breasts and slice into 3-4 oz tender strips if using breasts; keep tenderloins whole if using. In a medium bowl combine buttermilk, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Submerge the chicken pieces in the buttermilk mixture, cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.

Breading station

Set up three shallow bowls: 1) flour mixture — whisk together all-purpose flour, cornstarch, smoked paprika, remaining 1/2 tsp garlic powder, remaining 1/4 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and cayenne; 2) wet — beat eggs with 2 tbsp cold water until homogenous; 3) reserve the buttermilk-marinated chicken in a colander to drain excess liquid.

Coat the chicken

Working one piece at a time, dredge each chicken strip first in the flour mixture (lightly press so flour adheres), then dip into the egg wash, then press back into the flour mixture for a double-coat. Place breaded tenders on a rack set over a baking sheet while heating oil. Let sit 5–10 minutes to help coating adhere.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily. Fry the tenders in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Finish and rest

Let tenders rest 3–4 minutes before serving so juices redistribute. If desired, sprinkle a pinch of salt over the hot tenders.

Preheat oven and coat tots: Preheat oven to 425°F (220°C). Toss the frozen tater tots in a bowl with olive oil, kosher salt and black pepper until evenly coated.

Bake until crisp: Spread tots in a single layer on a rimmed baking sheet (use parchment for easier cleanup). Bake for 18–25 minutes, turning once halfway through, until golden brown and crisp. Cooking time varies by oven and brand — start checking at 15 minutes.

Optional garnish: If using, immediately sprinkle grated Parmesan and chopped parsley over hot tots for extra flavor and toss lightly to coat. Serve hot.

Make honey-sriracha mayo: In a small bowl combine mayonnaise, ketchup, honey and sriracha. Whisk until smooth. Taste and adjust heat by adding more sriracha or more honey to balance. Transfer to a small serving dish.

Serve mustard on the side: Spoon yellow mustard into a small ramekin for those who prefer a tangy dip.