Chicken Tenders & Fries – 3pc Recipe

Marinate

Place the chicken tenderloins (about 3 pieces totaling ~8 oz) in a bowl or zip-top bag. Add 1 cup buttermilk and 1 tablespoon hot sauce (if using). Toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Prepare Breading

In a shallow dish combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (if using). In a second shallow bowl beat 1 egg until smooth.

Bread the Tenders

Remove a piece of marinated chicken, let excess buttermilk drip off, dredge first in the seasoned flour mixture, then dip in beaten egg, then return to the flour mixture for a final coat, pressing gently so the breading adheres. Place finished tenders on a wire rack or plate. Repeat for all 3 pieces.

Heat Oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of roughly 1 to 1.5 inches. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading: it should sizzle immediately and brown in ~45–60 seconds.

Fry

Carefully add the breaded tenders to the hot oil without crowding; fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F while frying. Transfer cooked tenders to a wire rack set over a baking sheet or on paper towels to drain for 2–3 minutes.

Prep Potatoes

Wash and peel the 2 medium Russet potatoes if desired. Cut into fries about 1/3–1/2 inch thick so they cook evenly. Place cut fries in a bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch — this helps them crisp.

Dry and Toss

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. In a large bowl toss the dried fries with 1 teaspoon cornstarch (this gives extra crispness) and a light pinch of salt and pepper.

First Fry (Blanch)

Heat 2 cups vegetable oil in a heavy pot or fryer to 300°F (150°C). Fry the cut fries in small batches for 3–4 minutes until soft but not brown. Remove with a slotted spoon and drain on paper towels or a wire rack. Let rest for 5 minutes (or cool and refrigerate briefly if making ahead).

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 1.5–3 minutes until golden brown and crisp. Remove and drain on paper towels or a wire rack. Immediately season with 1 teaspoon salt and 1/4 teaspoon black pepper while still hot so seasoning sticks.

Arrange the 3 chicken tenders and a serving of fries on a plate. Serve immediately with 2 tablespoons ketchup and 2 tablespoons ranch or honey mustard on the side and an optional lemon wedge. Enjoy while hot for best texture.