Uncle B's Chicken Tenders Recipe
hand-battered tenderloins, fries
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Ingredients
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Chicken and Marinade
Breading / Batter
Frying
Fries (side)
To Serve
Method
Chicken and Marinade
Trim and Marinate
Pat chicken tenderloins dry with paper towels and trim any connective tissue. Place tenderloins in a resealable bag or bowl. Add buttermilk, hot sauce (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Toss to coat, seal, and refrigerate for at least 1 hour and up to overnight. Marinating tenderizes and flavors the meat.
Breading / Batter
Prepare Dry Mix
In a shallow wide bowl or rimmed baking sheet combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 2 tbsp powdered buttermilk (if using), 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1/2 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk thoroughly to evenly distribute spices and aerate the mixture.
Prepare Wet Batter
In a separate medium bowl whisk together 2 large eggs and 1/2 cup cold water until smooth. The cold water keeps the batter crisp when fried.
Dredge and Double Dip (for extra crispiness)
Remove tenderloins from the buttermilk, letting excess drip off. Dredge each piece in the dry flour mix until fully coated, then dip into the egg batter, allowing excess to drip back into the bowl, then return to the dry flour mix for a final coating. Press the flour onto the chicken with your hands so it adheres well. Place breaded tenderloins on a wire rack set over a sheet pan and let rest 10 minutes to help binder set.
Frying
Heat Oil
Pour oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 liter in a medium pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily but not burn.
Fry Chicken
Fry tenderloins in batches, careful not to overcrowd the pot. Cook 3–5 minutes per batch, turning once, until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack over a sheet pan to drain for a couple minutes. For extra crispness, you can double-fry: after the first fry, rest 2–3 minutes and refry at 375°F (190°C) for 30–60 seconds to crisp.
Finish
Season hot tenders lightly with a pinch of salt immediately after frying. Keep warm in a low oven (200°F / 95°C) on a rack while finishing remaining batches.
Fries (side)
Prep Potatoes
Peel (optional) and cut russet potatoes into 1/4–1/2 inch sticks for fries. Place cut potatoes into a large bowl and cover with 4 cups cold water. Soak for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with towels.
Cook Fries
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 baking sheet and bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. Alternatively, shallow- or deep-fry fries at 325°F (160°C) for 4–6 minutes until tender, then increase oil to 375°F (190°C) and fry again 1–2 minutes until crisp. Drain on paper towels and season to taste.