Uncle B's Chicken Tenders Recipe

Trim and Marinate

Pat chicken tenderloins dry with paper towels. Place in a shallow bowl or zip-top bag. Whisk together buttermilk, hot sauce, kosher salt (1 tsp), and black pepper (1/2 tsp). Pour over the tenders, making sure they're fully submerged. Refrigerate for at least 1 hour and up to 6 hours (longer for more tender results).

While chicken marinates, prepare the fries. Peel (optional) and cut russet potatoes into 1/4- to 1/2-inch sticks. Rinse in cold water until water runs clear to remove starch. Soak in cold water for 20–30 minutes, then drain and pat completely dry. Toss the dried fries with 1 tsp cornstarch to help crisping.

Heat 1 to 1.5 cups vegetable oil in a heavy-bottomed pot to 300°F (150°C). Fry potatoes in batches for 3–4 minutes until pale and slightly soft — do not brown. Remove to a paper-towel–lined tray. When all batches are par-cooked, increase oil temperature to 375°F (190°C) for final fry (finish step below).

Set up a dredging station: in a shallow bowl combine the flour (1.5 cups), cornstarch (1/2 cup), paprika (2 tsp), garlic powder (1 tsp), onion powder (1 tsp), dried oregano (1/2 tsp), cayenne (1/2 tsp), baking powder (1/2 tsp), kosher salt (1 tsp), and black pepper (1/2 tsp). Whisk to evenly distribute spices.

In a second shallow bowl, whisk together the eggs (2) and whole milk (1/2 cup) until smooth. If you want an extra-thick chewy crust (Uncle B style), you can add 1 tablespoon vegetable oil to the egg wash; this helps the batter cling.

When ready to fry, remove a few tenders from the buttermilk bath, letting excess drip (don’t shake too aggressively). First dip each tender into the egg wash, coating fully, then dredge thoroughly in the seasoned flour mixture pressing lightly so a thick coating forms. For an extra-crispy double-coat, repeat the egg wash and flour dredge a second time.

Heat 3–4 inches of neutral frying oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy. Fry the battered tenders in small batches, 3–4 pieces at a time, avoiding crowding. Cook for 4–5 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).

Remove tenders to a wire rack set over a sheet pan to drain and rest for 2–3 minutes. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

When the oil is at 375°F (190°C), return the par-cooked fries in batches and fry 1.5–3 minutes until golden brown and crisp. Drain on paper towels or a wire rack and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper while hot.

Plate the hot Uncle B's Chicken Tenders with fries on the side. Serve lemon wedges and optional dipping sauces (ranch or honey mustard). Squeeze lemon over tenders if desired. Enjoy while hot.