Tenders W/ Fries Recipe

Marinate

Place chicken tenders in a bowl or resealable bag. Add buttermilk and 1 tsp hot sauce, toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours (or skip marinating for 10–15 minutes if short on time).

Prepare dredge

In a shallow bowl or wide plate mix 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp baking powder. In a second bowl beat 2 eggs until combined.

Coat

Remove chicken from buttermilk, allowing excess to drip off. First dredge each piece in the seasoned flour mixture, then dip into beaten eggs, then return to the flour mixture for a final coat. Press flour onto the surface so each tender is well coated. Place coated tenders on a wire rack while you heat oil.

Heat oil

Pour about 2 cups vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1-1/2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown slowly.

Fry

Carefully add tenders in a single layer without overcrowding (work in batches). Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil at ~325–350°F. Transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if frying in batches.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2 inch thick sticks. Rinse thoroughly under cold water until the runoff is clear to remove surface starch. Soak in cold water for 20–30 minutes (or up to 2 hours) to improve crispness.

Dry and coat

Drain the soaked potatoes and pat completely dry with clean kitchen towels. Toss the dried fries with 1 tsp cornstarch, 1 tsp salt, and 1/4 tsp black pepper until evenly coated.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Fry fries in batches for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels; let cool for a few minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack and immediately season with a pinch more salt to taste.

Combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon honey and 1/2 teaspoon hot sauce in a small bowl. Whisk until smooth. Adjust seasoning to taste and refrigerate until ready to serve.