6 Pc Crispy Tender Meal For 2 Recipe

Marinate

Trim any excess fat from the chicken tenderloins and pat dry with paper towels. Place the tenders in a shallow bowl or zip-top bag. Whisk buttermilk with 1 tablespoon hot sauce (optional) and 1/2 teaspoon of the salt and pour over the chicken so all pieces are coated. Refrigerate and marinate for at least 30 minutes (can do up to 4 hours).

Prepare Breading

In a wide shallow bowl or rimmed plate, combine the all-purpose flour, cornstarch, remaining 1 tsp salt, black pepper, garlic powder, onion powder, paprika, and baking powder. Whisk to evenly distribute. In a separate shallow bowl, beat the eggs until smooth.

Dredge

Remove chicken from the buttermilk, letting excess drip off. First dip each tender into the beaten eggs, then press into the flour mixture, coating thoroughly. For extra-crispy results, double-dip: return coated tender to the egg briefly and re-coat with flour mixture, pressing the flour onto the surface. Place breaded tenders on a wire rack set over a baking sheet and let rest 10 minutes — this helps the crust adhere.

Heat Oil

Pour oil into a large heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to submerge tenders). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float steadily.

Fry

Fry the tenders in batches without crowding the pot (2–3 at a time depending on pot size) for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 325–350°F. Use a slotted spoon or spider to transfer cooked tenders to a wire rack set over a baking sheet; do not place directly on paper towels (rack keeps them crispy).

Keep Warm

If making multiple batches, keep finished tenders warm in a 200°F (95°C) oven on a rack while you finish frying the rest.

Preheat oven to 425°F (220°C). Scrub potatoes and cut into fries about 1/3–1/2 inch thick. Pat the cut potatoes dry with paper towels to remove moisture (this yields crisper fries).

Toss the dried potato pieces with olive oil, 3/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder until evenly coated. Spread fries in a single layer on a baking sheet lined with parchment paper or lightly oiled, leaving space between pieces for air circulation.

Bake for 25–30 minutes, flipping once halfway through, until golden and crisp at the edges. For extra crispness, broil 1–2 minutes at the end while watching closely to avoid burning. Remove from oven and season immediately with a small pinch of additional salt if desired.

Portion the ranch, honey mustard, and ketchup into small ramekins or bowls for serving. If you prefer, mix 2 tbsp honey with 2 tbsp mustard to make fresh honey mustard.

Arrange 6 crispy tenders and a generous handful of seasoned fries on a platter or two plates for two people. Sprinkle chopped parsley over the fries and chicken if using, and add lemon wedges on the side. Serve immediately with dipping sauces.