Fs Finger Recipe

Marinate

In a bowl or zip-top bag, whisk together buttermilk, egg, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika and 1 tbsp hot sauce (optional). Add chicken tenders, ensure fully coated, cover and refrigerate at least 1 hour or up to overnight. This tenderizes and seasons the chicken.

Dry Mix

In a shallow bowl or pie plate combine all-purpose flour, cornstarch, baking powder, seasoned salt, 1/4 tsp cayenne, and 1/2 tsp smoked paprika (reserve small pinch for sauce/finish if desired). Whisk to combine and break up lumps.

Dredge & Rest

Remove chicken from marinade letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. For an extra-crisp double-coating: after first dredge, dip quickly back into the buttermilk marinade and then into the flour mixture again. Place coated tenders on a wire rack and let rest 10 minutes to help coating adhere.

Fry

Heat enough vegetable oil in a deep skillet, Dutch oven or fryer to reach 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles and browns in ~30s. Fry tenders in batches (do not overcrowd) 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Finish

If serving Hot Honey style, brush or drizzle prepared Feed Sack sauce mixed with honey and chili flakes (see sauce section) over tenders just before plating, or serve sauce on the side for dipping.

Cut potatoes into 1/4"–1/2" sticks. Rinse in cold water until water runs clear to remove starch. Pat dry thoroughly with a towel. For crispier fries, optionally soak in cold water 30 minutes and dry again.

Heat vegetable oil in a deep pan to 325°F (160°C). Blanch potatoes in batches 3–4 minutes until just tender but pale. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry potatoes again in batches 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/4 tsp black pepper, toss, and keep warm.

In a mixing bowl combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add shredded green cabbage, red cabbage and grated carrot. Toss until evenly coated. Chill at least 15 minutes so flavors meld. Taste and adjust seasoning before serving.

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp hot sauce, 1 tsp apple cider vinegar, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth. Taste and adjust hot sauce and vinegar to preference.

Hot Honey Option

To make Hot Honey style, stir 2 tbsp honey and 1/2 tsp crushed red pepper flakes into a portion of the prepared Feed Sack sauce (or brush honey mixture on finished tenders). Warm honey slightly to loosen before mixing if needed. Offer the Hot Honey version on the side or drizzle lightly over tenders.