Uncle B's Chicken Tenders Recipe

Prep chicken and marinade

Pat the chicken tenderloins dry with paper towels. In a medium bowl whisk together the buttermilk and egg until combined. Add the tenderloins, press them into the liquid so they are fully submerged, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make dry batter mix

In a shallow wide bowl or rimmed plate combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and baking powder. Whisk to evenly distribute spices and break up any lumps.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to about 1/2 inch depth (about 1 to 1.5 cups depending on pan). Heat over medium-high until the oil reaches 350°F (177°C) or a pinch of flour sizzles immediately when dropped in.

Dredge and fry

Remove one tenderloin at a time from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing to coat. Shake off excess and set on a wire rack. When oil is ready, carefully lower 3–4 tenderloins (do not crowd) into the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm. Repeat with remaining tenders, adjusting heat as needed to maintain 325–350°F (163–177°C).

Rest

Let the cooked tenders rest 3–5 minutes on the rack so juices settle. Sprinkle with a light pinch of kosher salt if desired and garnish with chopped parsley and lemon wedges before serving.

Preheat the oven to temperature recommended on the frozen waffle fries package (usually 425°F / 220°C). Line a baking sheet with parchment and toss the frozen fries with 1 tablespoon vegetable oil and the kosher salt to coat evenly.

Spread fries in a single layer and bake according to package instructions, flipping halfway through, until golden and crisp (typically 18–25 minutes). If using an air fryer, cook at 400°F (204°C) for 10–14 minutes, shaking halfway.

When fries are done, taste and adjust salt if needed. Keep warm until the chicken tenders are ready to serve.

In a small bowl combine the mayonnaise, ketchup, yellow mustard, hot sauce, honey, and black pepper. Whisk until smooth. Taste and adjust sweetness or heat to preference. Chill until serving.

Divide the chicken tenders and waffle fries between plates (or a basket). Serve with dipping sauce on the side and garnish with lemon wedges. Estimated portion yields 4–6 tenders and a generous serving of fries per person.