Uncle B's Chicken Tenders Recipe
hand-battered tenderloins, fries
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Ingredients
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Chicken
Batter & Breading
Fries
Finishing & Serving
Method
Chicken
- 1
Trim and season
Pat chicken tenderloins dry with paper towels. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper, rubbing evenly over each piece.
- 2
Buttermilk soak
Place seasoned tenderloins in a shallow dish and pour 1 cup buttermilk over them, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.
Batter & Breading
- 3
Make dry mix
In a wide shallow bowl combine 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper, and 1/2 tsp baking powder. Whisk until evenly blended.
- 4
Make wet batter
In a separate bowl whisk 1 egg with 1/4 cup cold water until smooth. For a thicker, crispier coating, you can add a tablespoon more flour to the wet mix, but keep it fairly thin so it clings to the tenders.
- 5
Breading process
Set up an assembly line: one tray for drained tenderloins, one bowl with wet batter, and one shallow bowl with the dry flour mixture. Remove each tenderloin from the buttermilk, letting excess drip off. Dip into wet batter fully, then press into the dry flour mixture to coat completely, shaking off excess. For an extra-crisp double coating, re-dip the floured tenderloin into the wet batter and again in the dry mix.
Fries
- 6
Prepare potatoes
Peel if desired and cut potatoes into 1/4- to 1/2-inch matchstick fries. Rinse cut fries under cold water until water runs clear to remove surface starch. Pat very dry with clean towels.
- 7
- 8
Finish fries
When chicken is nearly ready (see frying step), heat oil to 375°F (190°C). Fry the par-fried or raw, thoroughly dried fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp fine sea salt.
Frying & Finishing
- 9
Heat oil
Pour 4 cups neutral frying oil into a heavy Dutch oven or deep fryer and heat to 350–360°F (175–182°C). Use a thermometer to maintain temperature; too cool gives greasy tenders, too hot burns coating.
- 10
Fry chicken
Working in small batches (do not crowd), carefully lower battered tenderloins into the hot oil. Fry 3–4 minutes per batch until golden-brown and internal temperature reads 165°F (74°C). Turn once halfway for even color. Remove to a wire rack set over a sheet tray to drain and rest for 2–3 minutes.
- 11