Chicken Tenders & Fries Recipe
Chicken Tenders with Hand Cut Fries
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Ingredients
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Chicken Tenders
Hand Cut Fries
Method
Chicken Tenders
- 1
Marinate the Chicken
In a large bowl, combine the chicken breasts and buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare the Breading
In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Bread the Chicken
Remove chicken from the buttermilk, allowing excess to drip off. Dip each piece into the flour mixture, shaking off excess, then dip into the beaten egg, and finally coat again in the flour mixture.
- 4
Fry the Chicken
In a large skillet or deep fryer, heat the cooking oil over medium-high heat. Once hot, carefully add the breaded chicken tenders, frying in batches if necessary. Cook for 5-7 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Hand Cut Fries
- 5
Prepare the Potatoes
Wash and peel the russet potatoes, then cut them into thin strips to form fries.
- 6
Soak the Fries
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes them crispier.
- 7
Fry the Fries
After soaking, drain and pat the fries dry with a kitchen towel. In a large pot or deep fryer, heat the cooking oil over medium-high heat. Fry the potatoes in batches for about 5-6 minutes or until golden brown and crispy. Remove and drain on paper towels, then season with salt.