Thrōw Tender Tower For Four Recipe
(14) Chicken Tenders & Fries; served with BBQ, Honey Mustard, Sweet & Sour and Ranch for Dipping.
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Ingredients
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Chicken Tenders
Fries
Dipping Sauces
Method
Chicken Tenders
- 1
Prepare chicken
Pat chicken tenders dry with paper towels. If any pieces are large, halve them lengthwise so you have about 14 uniform tenders.
- 2
Set up breading station
Place the flour and cornstarch in a shallow bowl and whisk together with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder. In a second bowl, whisk eggs with buttermilk until combined. In a third bowl, combine panko with remaining 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
- 3
Bread the tenders
One at a time, dredge each tender in the flour mixture, shaking off excess, dip into the egg-buttermilk, then press into the panko mixture to coat evenly. Place coated tenders on a wire rack and let rest 10 minutes to help coating adhere.
- 4
Heat oil
Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and rise steadily.
- 5
Fry the tenders
Work in batches so oil temperature stays near 350°F. Fry tenders 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack or paper towel-lined sheet to drain. Keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.
Fries
- 6
Prep potatoes
Peel (optional) and cut potatoes into 1/4–1/2 inch sticks. Place fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and rinse, then dry thoroughly with a clean towel.
- 7
Par-fry (optional step for crispier fries)
Heat oil in a deep pot to 325°F (160°C). Toss dried fries with 1 tsp cornstarch, then fry in batches 3–4 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) for final fry.
- 8
Dipping Sauces
- 9
Portion 1/2 cup each of barbecue sauce, honey mustard, sweet & sour sauce, and ranch dressing into individual small bowls or ramekins for serving. If using store-bought sauces, transfer to attractive serving dishes; if making homemade sauces, prepare in advance and chill until service.