The Chef

Restaurants

Meals

Drinks

Restaurants›Tubby's Tank House Thunderbolt›Baskets Recipe

Baskets Recipe

Name: Tubby's Tank House Thunderbolts Baskets Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken breasts; 1 cups buttermilk; 1 tsp hot sauce (optional); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 2 tsp salt; 1 tsp black pepper; 1 tsp granulated garlic; 1 tsp paprika; 1 tsp onion powder; 0.5 tsp dried oregano; 2 each eggs; 0.25 cups milk; 4 cups vegetable oil (for frying); 1 lb russet potatoes (for Spanky's Spuds); 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 lb frozen french fries (if choosing fries instead); 0.25 cups dipping sauce (ranch, honey mustard, or BBQ); 2 each lemon wedges

Inspired by Tubby's Tank House Thunderbolt

Time1h

Serves4

Served with Spanky's Spuds or French Fries.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken Fingers

1 1/2 lb boneless skinless chicken breasts

1 cups Buttermilk

1 tsp hot sauce (optional)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

2 tsp Celtic sea salt

1 tsp black pepper

1 tsp granulated garlic

1 tsp Watkins paprika

1 tsp Onion powder

1/2 tsp Dried oregano

2 each Eggs

1/4 cups Milk

4 cups vegetable oil (for frying)

Spanky's Spuds (optional) / French Fries

1 lb russet potatoes (for Spanky's Spuds)

1 tbsp olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 lb frozen french fries (if choosing fries instead)

To Serve

1/4 cups dipping sauce (ranch, honey mustard, or BBQ)

2 each lemon wedges

Method

Chicken Fingers

Prep the chicken

Trim any fat from the chicken breasts and slice each breast into 1/2-inch to 3/4-inch thick strips, about 3–4 strips per breast depending on size. Pat the strips dry with paper towels.

Marinate

Place the chicken strips into a bowl or resealable bag. Pour the buttermilk and optional hot sauce over the chicken, coating thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor the chicken.

Make dredge

In a shallow bowl or pie plate, whisk together the flour, cornstarch, salt, black pepper, granulated garlic, paprika, onion powder, and dried oregano until evenly combined.

Make egg wash

In a separate shallow bowl, whisk the eggs with the milk until smooth.

Bread the chicken

Remove chicken from the buttermilk, letting excess drip back into the bowl. Dredge each strip first in the seasoned flour mixture, pressing gently so the coating adheres. Dip into the egg wash, then return to the flour mixture for a final coating. Place breaded strips on a wire rack and let rest for 10 minutes to set the crust.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or dutch oven to a depth of about 1 to 1.5 inches (approximately 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily but not burn.

Fry

Fry the chicken strips in batches (do not overcrowd) for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or tongs to transfer cooked strips to a wire rack set over a baking sheet to drain and stay crisp. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining strips.

Finish

Let the chicken rest 2–3 minutes before serving. Squeeze lemon over if desired and serve with chosen dipping sauce.

Spanky's Spuds (oven-roasted) or French Fries

Make Spanky's Spuds (oven-roasted)

Preheat oven to 425°F (220°C). Scrub the russet potatoes and cut into 1/2-inch wedges or sticks. Toss the potatoes with olive oil, 1 tsp salt and 1/2 tsp pepper in a bowl until evenly coated. Arrange in a single layer on a baking sheet skin-side down or spaced out so they roast rather than steam. Roast for 25–30 minutes, flipping once halfway through, until golden brown and crisp. Remove from oven and adjust seasoning to taste.

Alternative: Frozen French Fries

If using frozen french fries, cook according to package directions either in a preheated oven or air fryer until crispy (typically 20–25 minutes at 425°F for oven, shaking or flipping halfway). Season with salt immediately after cooking.

To Serve

Plate 4–6 chicken fingers per basket depending on appetite with a side of Spanky's Spuds or French fries. Add a small serving (about 1/4 cup) of chosen dipping sauce and lemon wedges on the side. Serve hot.