Chicken Tenders And Fries Recipe

Prepare chicken

Trim and slice the chicken breasts into 1/2- to 3/4-inch thick strips (tender shapes). Pat dry with paper towels and place in a shallow bowl or zip-top bag.

Make marinade

In a bowl, whisk together buttermilk, egg and hot sauce until combined. Pour the mixture over the chicken strips, cover or seal, and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

Make seasoned flour

While chicken marinates, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt and black pepper in a shallow wide dish. Whisk to evenly distribute spices.

Dredge

Remove chicken from marinade, letting excess drip off. One at a time, press each strip into the seasoned flour to coat fully, shaking off excess. For a thicker crust, dip back briefly into remaining buttermilk mixture then re-coat in flour (optional double-dredge). Place dredged tenders on a wire rack.

Heat oil

In a heavy-bottomed skillet or Dutch oven, pour enough vegetable oil to reach about 1 to 1.5 inches up the side (about 3-4 cups depending on vessel). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of bread—it should brown in about 60 seconds.

Fry tenders

Working in batches to avoid overcrowding, carefully add 3-4 tenders to the hot oil. Fry for 3 to 4 minutes per side (total 6-8 minutes) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F and use slotted tongs to turn. Transfer cooked tenders to a paper towel-lined tray or wire rack and season lightly with a pinch of salt while hot.

Finish

Let tenders rest 3-5 minutes before serving so juices redistribute. Keep warm in a low oven (200°F / 95°C) on a baking sheet if frying remaining batches.

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/4- to 3/8-inch thick fries. Aim for uniform size for even cooking. Place cut fries in a bowl of cold water to remove surface starch; cover and chill for at least 20 minutes (or up to 2 hours).

Par-cook - first fry (optional shallow/air)

Drain the soaking water and pat fries almost completely dry with towels. Toss fries with 1 teaspoon cornstarch and 1/2 teaspoon kosher salt to help crisp. Heat oil in a heavy pot to 300°F (150°C). Fry in batches for 3-4 minutes until just tender but not colored. Remove and drain on paper towels. (If you prefer, you can bake/air-fry: toss with 1 tbsp oil and roast at 425°F until tender.)

Crisp - second fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2-3 minutes until golden brown and crisp. Drain on a wire rack or paper towels, immediately season with additional kosher salt and black pepper to taste.

Serve fries

Serve fries hot alongside chicken tenders. If making both at once, fry fries first and keep warm in a 200°F oven; fry tenders last at higher temperature so both are hot and crisp.

Combine mayonnaise, ketchup, honey and paprika in a small bowl. Whisk until smooth, taste and adjust seasoning. Serve chilled or at room temperature with the tenders and fries.