Uncle B's Chicken Tenders Recipe

Prep chicken

Trim silver skin and any excess fat from 1.25 lb chicken tenderloins. If any tenders are very thick, butterfly them or slice lengthwise to about 1/2" thickness so they cook evenly.

Marinate

In a bowl combine 1 cup buttermilk and 1 large egg; whisk until smooth. Add 1/2 tsp salt and 1/4 tsp black pepper (from the total seasoning) to the buttermilk mixture. Submerge the tenderloins in the buttermilk-egg mix, cover, and refrigerate for at least 30 minutes or up to 4 hours. This tenderizes and flavors the chicken.

Make breading mix

In a shallow bowl or rimmed plate whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 cup fine dry breadcrumbs (optional for extra crispness), 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/4 tsp cayenne pepper and 1/2 tsp baking powder. Mix until evenly combined.

Coat the tenders

Set up a dredging station: bowl with buttermilk-marinated tenders, the flour-breading bowl, and a wire rack. Remove one tender at a time, let excess buttermilk drip off, then dredge in the breading mix pressing lightly so the coating adheres. Shake off excess and place on a wire rack. For an extra-thick crust, dip the coated tender back into the remaining buttermilk quickly and re-dredge in the dry mix.

Heat oil

Pour about 4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of ~1.5" (or use a deep fryer). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breading: it should sizzle and rise to the surface immediately.

Fry tenders

Fry tenders in batches, careful not to overcrowd the pan. Cook each batch 3 to 4 minutes per side, flipping as needed, until golden brown and internal temperature reaches 165°F (74°C). Total cook time per batch will be ~6–8 minutes depending on thickness. Use tongs to transfer cooked tenders to a wire rack set over a sheet tray to drain; keep warm in a 200°F (95°C) oven if desired.

Finish & season

After frying, immediately sprinkle a light pinch of additional salt over the tenders to taste. Let rest 2 minutes before serving so juices redistribute and coating sets.

Prep potatoes

Peel if preferred (or leave skin on), then cut 1 lb russet potatoes into 1/4"–3/8" thick matchstick fries. Rinse cut potatoes in cold water until water runs clear to remove excess starch.

Soak and dry

Soak the rinsed potatoes in a bowl of cold water for 20–30 minutes (or longer if time allows). Drain and pat thoroughly dry with clean kitchen towels or paper towels; moisture will cause oil splatter and reduce crispness.

Fry in two stages

Heat 2 cups oil in a wide skillet or use same fryer at 325°F (160°C). Fry potatoes in batches for about 3–4 minutes until tender but not brown. Remove and drain on paper towels. Increase oil heat to 375°F (190°C) and fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper.

Combine 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp hot sauce and 1 tsp honey in a small bowl. Whisk until smooth. Taste and adjust: add more hot sauce for spice or more honey for sweetness. Chill until ready to serve.