Uncle B's Chicken Tenders Recipe

Trim and marinate

Pat chicken tenderloins dry with paper towels. If any pieces are very thick, butterfly or pound gently to even thickness (~1/2 inch). In a bowl or zip-top bag combine buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add tenderloins, ensuring they are submerged. Refrigerate 30 minutes to 4 hours (longer yields more tender, flavorful chicken).

Prepare breading station

In a shallow bowl or rimmed plate combine flour, cornstarch, paprika, garlic powder, onion powder, oregano, cayenne, baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to aerate and evenly distribute spices.

Prepare wet wash and optional crumbs

In a second shallow bowl beat the egg with 2 tablespoons milk until combined. In a third shallow bowl mix the panko or dry breadcrumbs (if using) and set beside the seasoned flour for a three-step dredge.

Heat oil

In a heavy pot or deep fryer add neutral frying oil to reach about 2-3 inches deep. Heat 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.

Dredge the tenderloins

Remove one tenderloin at a time from the marinade, allowing excess to drip back into the bowl. Dredge in the seasoned flour, shaking off excess, then dip in the egg wash, then press into the flour again or into breadcrumbs for an extra-crisp exterior. Place breaded pieces on a wire rack and let rest 5–10 minutes to set the crust (this helps the breading adhere when frying).

Fry in batches

Working in batches (do not overcrowd), carefully lower 3–4 tenderloins into the hot oil. Fry until golden brown and internal temperature reaches 165°F (74°C), about 3–4 minutes per side depending on size. Use a slotted spoon or tongs to turn as needed. Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while you finish remaining pieces.

Finish and season

When all tenders are cooked, sprinkle a light pinch of kosher salt over them while hot. Let rest 2–3 minutes before serving so juices settle.

Prepare potatoes

Wash and peel potatoes if desired. Cut into 1/4–1/2 inch sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch; then dry thoroughly with a clean towel or paper towels.

Par-cook (optional for extra crispness)

For crispier fries, blanch potatoes in boiling salted water for 3–4 minutes until just tender but not falling apart, then drain and dry completely. Alternatively, you can fry twice (see next step).

Fry or pan-fry

Heat oil for fries to 325°F (160°C) for first fry (if doing two-step) or 375°F (190°C) for a single quick fry. For two-step: fry potatoes in batches at 325°F until pale and soft but not browned, about 3–4 minutes; remove and drain. Increase oil temp to 375°F and fry again until golden and crisp, 2–3 minutes. For single-step: fry at 375°F until golden and cooked through, 4–6 minutes. Drain on paper towels or a wire rack.

Season fries

Immediately season fries with 1 tsp kosher salt, 1/4 tsp black pepper, and optional 1/4 tsp garlic powder. Toss gently to coat and serve hot alongside tenders.

Plate 3–4 chicken tenders with a portion of fries. Add lemon wedges and a ramekin of ranch or honey mustard for dipping. Serve immediately while hot and crisp.