Chicken Tenders & Fries Recipe

Prep chicken

Trim fat from the chicken breasts and cut each breast into 3–4 equal strips (tender size). Pat the strips dry with paper towels.

Marinate

In a bowl combine buttermilk, 0.5 tsp salt, 0.5 tsp black pepper and 0.5 tsp paprika. Add the chicken strips, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Make dry mix

In a shallow bowl or wide plate whisk together the flour, cornstarch, baking powder, remaining 0.5 tsp salt, remaining 0.5 tsp black pepper, remaining 0.5 tsp paprika, garlic powder, onion powder and cayenne pepper until evenly combined.

Make wet dip

In another bowl beat the eggs with the milk until smooth. This will be the dredge between marinade and flour for extra adhesion.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (approx. 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—it should sizzle immediately but not burn.

Dredge and fry

Working in batches to avoid crowding, remove chicken from buttermilk letting excess drip off. Dip each strip into the egg mixture, then press into the seasoned flour mixture, coating completely. Shake off excess flour. Fry 3–4 pieces at a time for 4–5 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to keep crisp. Optionally brush with 1 tbs neutral oil to add sheen.

Prep potatoes

Peel the potatoes if desired (leave skin on for more texture). Cut into 1/3–1/2-inch sticks for classic fries. Rinse the cut potatoes under cold water to remove surface starch.

Soak

Place cut fries in a bowl and cover with cold water. Add the 4 cups cold water listed and soak for at least 30 minutes (or up to 2 hours) to further remove starch—this yields crisper fries.

Dry and toss

Drain the potatoes and pat completely dry with kitchen towels. Toss dried fries with 1 tablespoon cornstarch until evenly coated; this helps create a crisper exterior.

Heat oil for fries

In a heavy pot or deep fryer heat the oil to 325°F (160°C) for the first (blanch) fry. Use enough oil to submerge the fries (about 3–4 cups depending on your vessel).

First fry (blanch)

Working in batches, fry the fries for 3–4 minutes until they are cooked through but pale (no browning). Remove and drain on paper towels or a wire rack.

Increase heat and finish fry

Raise oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Remove to a paper towel-lined tray or wire rack and immediately season with kosher salt and black pepper while still hot.

Arrange the hot chicken tenders and fries on a platter. Serve with ketchup and ranch or honey mustard on the side and lemon wedges if using. Recommend serving immediately so tenders and fries remain crisp.