Chicken Tenders & French Fries Recipe
Make Chicken Tenders & French Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Tenders
French Fries
Dipping Sauces (optional)
Method
Chicken Tenders
- 1
Prep chicken
Trim any fat from the chicken breasts and slice each breast into 3–4 even strips (about 1/2–3/4 inch thick). Pat dry with paper towels.
- 2
Brine/marinade
Place the chicken strips in a bowl and pour the buttermilk over them. Stir in the hot sauce if using. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and helps the coating adhere.
- 3
Prepare dry coating
In a shallow dish combine the flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and dried oregano. Mix thoroughly so spices are evenly distributed.
- 4
Egg wash
In a second shallow bowl whisk together the eggs and milk until smooth.
- 5
Dredge chicken
Remove chicken from buttermilk, letting excess drip off. First dredge each strip in the seasoned flour mixture, then dip into the egg wash, and finally press back into the flour mixture for a double-coated, crisp crust. Place on a wire rack while heating the oil.
- 6
Heat oil
Pour 3 cups of vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (about medium-high). If you don't have a thermometer, test by dropping a small pinch of flour into the oil—if it sizzles and browns slowly, it's ready.
- 7
Fry chicken
Fry the tenders in batches so the oil temperature stays near 325–350°F. Cook 3–4 pieces per batch depending on pot size for 3–5 minutes, turning once, until golden brown and internal temperature reaches 165°F. Do not overcrowd. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven if desired.
- 8
Finish and rest
Let the tenders rest 2–3 minutes so juices redistribute. Season lightly with a pinch of salt immediately after frying if needed.
French Fries
- 9
Prep potatoes
Peel the potatoes if you prefer (skin-on is fine). Cut into 1/4–1/2 inch sticks for classic fries. Rinse cut fries under cold running water briefly to remove surface starch.
- 10
Soak
Place cut fries in a large bowl and cover with the cold water (about 6 cups). Soak at least 30 minutes, preferably 1 hour, or refrigerate up to 6 hours. Soaking removes excess starch for crisper fries.
- 11
Dry and toss
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry. If using the optional cornstarch, toss the dried fries with 1 tsp cornstarch to help additional crisping; shake off any excess.
- 12
Heat oil
Pour 2 cups of oil into a deep skillet or deep fryer and heat to 325°F for the first blanch. If you have a thermometer, maintain the temperature; otherwise test with a small potato piece—the oil should bubble steadily but not aggressively.
- 13
First fry (blanch)
Fry potatoes in batches for 3–4 minutes until they are cooked through but not browned. They should be pale and pliable. Remove to a wire rack or paper towels and let cool 5–10 minutes. You can refrigerate for 15–30 minutes to help crispen later.
- 14
Second fry (crisp)
Increase oil temperature to 375–400°F. Fry the blanched fries in batches for 1.5–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels, then immediately season with salt and a little black pepper.
Dipping Sauces (optional)
- 15
Simple fry sauce
Combine 1/2 cup ketchup, 1/4 cup mayonnaise, 1 tbsp honey, and 1 tsp mustard in a small bowl. Whisk until smooth. Taste and adjust: add more honey for sweetness or a dash of hot sauce for heat. Chill until ready to serve.