Uncle B's Chicken Tenders Recipe

Trim and brine

Pat chicken tenderloins dry and trim any excess fat or connective tissue so pieces are even in thickness (about 0.5–1 in). Place in a baking dish or zip-top bag.

Marinate

Whisk buttermilk with hot sauce (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Pour over chicken ensuring all pieces are submerged. Cover and refrigerate for at least 1 hour or up to 6 hours (overnight will over-soften delicate tenders).

Prepare dry mix

In a shallow bowl or wide rimmed plate combine 1 1/2 cups flour, cornstarch, granulated garlic, onion powder, paprika, smoked paprika, dried oregano, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute seasonings.

Prepare wet mix

In a separate bowl whisk together the 2 eggs and 1/4 cup milk until smooth.

Dredge

Remove chicken from the buttermilk, letting excess drip back into the bowl. One at a time, dredge tenders first in the seasoned flour, shaking off excess, then dip into the egg mixture, then return to the flour for a final coating. Press flour onto the surface to form a good hand-battered crust. Place on a wire rack set over a sheet pan. For extra-crispy coating, refrigerate the breaded tenders for 15–30 minutes to set the crust.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 4–6 cups depending on vessel). Attach a thermometer and heat oil to 350°F (175°C). Maintain 325–350°F during cooking.

Fry chicken

Fry tenders in batches to avoid crowding (3–4 pieces depending on pot). Fry for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan; do not stack. If oil temperature drops, allow it to return to 350°F before next batch.

Keep warm

If making ahead, keep cooked tenders in a 200°F (95°C) oven on a rack for up to 20 minutes to stay crisp while finishing remaining batches.

Prep potatoes

Wash and peel potatoes if desired. Cut into 1/4–3/8 inch sticks for classic fries. Soak cut fries in cold water for 20–30 minutes to remove surface starch; drain and dry thoroughly on clean towels.

Season and par-cook

Toss dried fries with 2 tbsp vegetable oil, 1 tsp kosher salt and 1/4 tsp black pepper. Spread in a single layer on a sheet pan and roast at 425°F (220°C) for 12–18 minutes, turning once, until beginning to brown and nearly crisp. (Alternatively, double-fry method: first fry at 325°F for 3–4 minutes until soft but pale, drain and cool; then fry at 375°F for 2–3 minutes until golden.)

Finish

If roasted, return fries to the oven if needed to reach desired crispness. Toss with a small extra sprinkle of salt while hot.

Arrange chicken tenders and fries on a platter. Garnish with chopped parsley and serve with lemon wedges and 1/2 cup of your preferred dipping sauce. Serve immediately so tenders remain crisp.