Method

Chicken Tenders

Marinate

In a bowl combine 1 cup buttermilk, 1 egg (lightly beaten) and 1 tablespoon hot sauce (if using). Add the 4 chicken tenders, cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the chicken.

Prepare coating

In a shallow dish whisk together 1 cup all-purpose flour, 2 tsp cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp cayenne pepper, 1.5 tsp salt and 3/4 tsp black pepper. Mix thoroughly to break up any lumps.

Dredge

Remove tenders from the marinade one at a time, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. For extra crispness, dip coated tenders back briefly into the marinade and then again into the flour for a double coat (optional). Place coated tenders on a wire rack and let rest 10 minutes to set the crust.

Fry

Pour about 1 cup vegetable oil into a medium skillet (enough to come ~1/2 to 3/4 inch up the sides) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry the tenders in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain and rest 3–5 minutes.

Cajun Fries

Prep potatoes

Wash and peel the 2 russet potatoes if desired. Cut into 1/4–1/2 inch thick sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Season

In a large bowl toss the dried fries with 2 tablespoons vegetable oil, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Cook

Option A - Frying: Heat oil in a deep pot or skillet to 350°F (175°C). Fry fries in batches 3–4 minutes until pale golden, remove and drain. Increase oil to 375°F (190°C) and fry a second time 1–2 minutes until crisp and golden. Drain on paper towels. Option B - Oven: Spread fries in a single layer on a parchment-lined baking sheet and roast at 425°F (220°C) for 20–30 minutes, flipping once, until crisp and golden.

Finish

While still hot, taste and adjust seasoning with a pinch more salt or cayenne if desired. Keep warm until serving.

Ranch Dipping Sauce

Mix sauce

In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), and 2 tablespoons buttermilk (or milk). Stir in 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice (optional). Whisk until smooth. Taste and adjust thickness with a little more milk or buttermilk and seasoning as needed.

Chill

Refrigerate at least 10 minutes to let flavors meld. Serve chilled alongside the hot tenders and fries.

Chicken Tenders N' Fries Recipe