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Ingredients
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Chicken & Brine
Breading
Frying & Serving
Method
Chicken & Brine
- 1
Slice and brine
Trim any fat from the chicken breasts and cut them into 3–4 equal strips (tender-sized). In a bowl whisk together cold water, buttermilk, kosher salt, sugar, and hot sauce if using. Submerge the chicken strips in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the meat.
Breading
- 2
Prepare dry mix
In a shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, black pepper, and kosher salt. Whisk to distribute evenly.
- 3
Prepare egg wash
In a second shallow bowl whisk the eggs with the milk until smooth.
- 4
Optional panko layer
If using panko for extra crunch, spread panko breadcrumbs on a third plate.
- 5
Dredge chicken
Remove chicken from the buttermilk brine, letting excess drip off. One piece at a time: dredge first in the seasoned flour mixture, coating and shaking off excess. Dip into the egg wash, then return to the flour mixture for a second coat. For extra crispness, press into panko after the second flour coat. Place breaded tenders on a wire rack and let rest 10 minutes to set the coating.
Frying & Serving
- 6
Heat oil
In a deep skillet or Dutch oven pour oil to a depth of about 1–1.5 inches (about 3–4 cups depending on pan). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 60 seconds.
- 7
Fry tenders
Working in a single layer without overcrowding, carefully add breaded tenders to the hot oil. Fry 3–4 minutes per side (about 6–8 minutes total) until golden brown and internal temperature reaches 165°F (74°C). Turn once during cooking. Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a sheet pan; season lightly with a pinch of salt while hot.
- 8
Cook fries
While frying the tenders, prepare fries according to package instructions or oven/baker instructions for fresh fries: for frozen fries typically bake or fry per package until crisp (about 20–25 minutes at 425°F/220°C if oven-baked), tossing halfway. Season with salt immediately after cooking.
- 9
- 10
Safety & cleanup
Let oil cool completely before disposing or straining and storing. Refrigerate leftovers within 2 hours.