Uncle B's Chicken Tenders Recipe

Trim and brine/marinate

Pat chicken tenderloins dry and trim any connective tissue. In a bowl large enough to hold the tenders, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Submerge the tenderloins, cover, and refrigerate for at least 1 hour and up to 6 hours. This tenderizes and flavors the meat.

Prepare dry mix

In a shallow wide bowl or rimmed plate, whisk together 1.75 cups flour, cornstarch, baking powder, paprika, onion powder, garlic powder, dried oregano, cayenne, 1/2 tsp black pepper, and 1.5 tsp kosher salt until evenly combined.

Make wet batter

In a separate bowl whisk the cold egg with 1/2 cup cold club soda (or ice water) until frothy. The batter should be slightly thin but clingy — adjust with another tablespoon of liquid if too thick.

Dredge process

Set up an assembly line: (A) flour for dredging (0.5 cup + 0.25 cup cornmeal optional), (B) wet batter, (C) panko mixture. Remove one tender from the buttermilk — let excess drip off — then lightly toss in the dredge flour (A) to coat. Dip into the wet batter (B), letting excess drip for 5 seconds, then press into the panko/panko+cornmeal (C) so the crumbs adhere and form an even coating. Place onto a wire rack. Repeat with remaining tenders. For an extra-thick crust, double-dip: return coated tender briefly to batter and again to panko.

Prep potatoes

Cut potatoes into 1/4"–3/8" sticks for classic fries. Rinse in cold water until water runs clear to remove surface starch. Soak in cold water for 20–30 minutes (or up to 2 hours) to improve crispness. Drain and pat completely dry with towels. Toss with 1 tsp kosher salt, 1/4 tsp black pepper and 1 tsp cornstarch if using; the cornstarch helps crisper exterior.

Fry — two-stage (preferred)

Heat vegetable oil in a deep pot or fryer to 300°F (150°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove to a wire rack. Increase oil temperature to 375°F (190°C). Fry a second time until golden and crisp, about 2–3 minutes per batch. Drain on paper or a wire rack and season immediately with a pinch more salt.

Alternate oven method

Toss dried fries with 1–2 tbsp oil and spread in a single layer on a baking sheet. Roast at 425°F (220°C), turning once, until golden and crisp, about 25–35 minutes depending on thickness.

Heat oil and fry

Fill a heavy pot or deep fryer with oil to create a 2"–3" deep frying medium (about 3–4 cups). Heat to 350°F (175°C). Fry the coated tenders in batches (do not overcrowd) for 3.5–4.5 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep crisp. If you prefer, shallow-fry in a skillet with 2 Tbs neutral oil over medium-high heat: cook 3–4 minutes per side, pressing gently, and finish in a 375°F (190°C) oven for 6–8 minutes to ensure doneness.

Finish and rest

Let tenders rest 2–3 minutes on the rack to re-set the crust. Squeeze a little lemon over the fries and tenders if desired.

Arrange the hot chicken tenders and fries on a platter. Serve immediately with lemon wedges and dipping sauce (ranch or honey mustard). Provide extra napkins—the hand-battered tenders are best hot and crunchy.