Chicken Tenders And Fries Recipe

Prepare the chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 strips about 1" wide to make tenders. Pat the strips dry with paper towels.

Set up dredging station

In a shallow bowl or plate, whisk together flour, cornstarch, 1 tsp salt, 3/4 tsp black pepper, smoked paprika, garlic powder, onion powder and cayenne. In a second bowl, whisk eggs and buttermilk until combined. In a third bowl, place panko breadcrumbs.

Coat the chicken

One at a time, dredge each strip in the seasoned flour, shaking off excess, dip into the egg-buttermilk, then press into the panko to fully coat. Place coated tenders on a wire rack set over a sheet tray. Repeat until all tenders are coated. Let rest 10 minutes to help coating adhere.

Fry the tenders

Pour vegetable oil into a heavy skillet to a depth of about 1/2" (roughly 1 cup) and heat over medium-high until oil reaches 350°F (175°C) or a piece of breadcrumb sizzles immediately. Fry tenders in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over paper towels. Keep warm in a low oven (200°F / 95°C) if needed.

Alternative: Oven-baked tenders

If baking, preheat oven to 425°F (220°C). Place coated tenders on a parchment-lined sheet, spray lightly with oil, and bake 12–15 minutes, flipping once, until golden and internal temp 165°F. Baking time may vary by thickness.

Prepare potatoes

Wash and peel potatoes if desired. Cut into 1/4"–1/2" thick sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch.

Dry and season

Pat fries completely dry with towels. Toss with 2 tbsp vegetable oil, 1 tsp salt, 1/2 tsp black pepper and garlic powder (if using) to coat evenly.

Cooking options

Oven: Spread fries in a single layer on a baking sheet lined with parchment, leaving space between pieces. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Skillet/fry: Heat 2–3 tbsp oil in a large skillet over medium-high heat. Add fries in a single layer and cook, turning occasionally, 10–15 minutes until browned and tender. For extra crispness, finish with a quick high-heat sear.

Finish

Remove fries to a platter or paper towel-lined tray to drain briefly. Taste and adjust seasoning with a pinch more salt if needed. Serve hot.

Combine mayonnaise, ketchup, hot sauce, lemon juice (or vinegar) and salt in a small bowl. Whisk until smooth. Taste and adjust hot sauce or lemon to preference. Chill until ready to serve.