Spicy Chicken Tenders with Garlic Fries
Spicy Chicken Tenders with Garlic Fries
Ingredients
For the Spicy Chicken Tenders
- 1 1/2 pounds chicken tenderloins, patted dry
- 1 cup buttermilk
- 2 tablespoons hot sauce, such as Frank's RedHot
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
For the Garlic Fries
- 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick fries
- 4 cups vegetable oil, for frying (can use same oil as chicken if preferred)
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the chicken tenders: In a medium bowl, combine the buttermilk and hot sauce. Add the chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
Prepare the fries: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for at least 20 minutes (this helps remove starch for crispier fries). Drain the potatoes thoroughly and pat them very dry with paper towels. This is crucial for crispy fries.
⏱️ 25 min
- 3
Prepare the dredge: In a large, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, cayenne pepper, paprika, garlic powder, onion powder, 1 1/2 teaspoons salt, and 1 teaspoon black pepper until well combined.
⏱️ 5 min
- 4
Fry the potatoes: In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully add the dried potato fries in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the cooked fries to a wire rack lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
⏱️ 15 min•🌡️ 350
- 5
Dredge the chicken: Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. Do not rinse. Place each tender into the flour mixture, pressing firmly to ensure it's completely coated. Shake off any excess flour. Place the dredged tenders on a clean plate or baking sheet.
⏱️ 5 min
- 6
Fry the chicken: Increase the oil temperature in the pot to 375°F. Carefully add the dredged chicken tenders to the hot oil in batches, again, without overcrowding. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Use a meat thermometer to check for doneness. Transfer the cooked tenders to a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 375
- 7
Finish the fries: In a large bowl, combine the hot fried potatoes, minced garlic, chopped fresh parsley, grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently until the fries are evenly coated.
⏱️ 3 min
- 8
Serve immediately: Arrange the spicy chicken tenders and garlic fries on serving plates. Serve hot with your favorite dipping sauces, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Tenders with Garlic Fries
Ingredients
For the Spicy Chicken Tenders
- 1 1/2 pounds chicken tenderloins, patted dry
- 1 cup buttermilk
- 2 tablespoons hot sauce, such as Frank's RedHot
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
For the Garlic Fries
- 2 pounds Russet potatoes, peeled and cut into 1/4-inch thick fries
- 4 cups vegetable oil, for frying (can use same oil as chicken if preferred)
- 4 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the chicken tenders: In a medium bowl, combine the buttermilk and hot sauce. Add the chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
Prepare the fries: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for at least 20 minutes (this helps remove starch for crispier fries). Drain the potatoes thoroughly and pat them very dry with paper towels. This is crucial for crispy fries.
⏱️ 25 min - 3
Prepare the dredge: In a large, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, cayenne pepper, paprika, garlic powder, onion powder, 1 1/2 teaspoons salt, and 1 teaspoon black pepper until well combined.
⏱️ 5 min - 4
Fry the potatoes: In a large, heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully add the dried potato fries in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the cooked fries to a wire rack lined with paper towels to drain excess oil. Season immediately with a pinch of salt.
⏱️ 15 min•🌡️ 350 - 5
Dredge the chicken: Remove the chicken tenders from the buttermilk marinade, allowing any excess to drip off. Do not rinse. Place each tender into the flour mixture, pressing firmly to ensure it's completely coated. Shake off any excess flour. Place the dredged tenders on a clean plate or baking sheet.
⏱️ 5 min - 6
Fry the chicken: Increase the oil temperature in the pot to 375°F. Carefully add the dredged chicken tenders to the hot oil in batches, again, without overcrowding. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Use a meat thermometer to check for doneness. Transfer the cooked tenders to a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 375 - 7
Finish the fries: In a large bowl, combine the hot fried potatoes, minced garlic, chopped fresh parsley, grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently until the fries are evenly coated.
⏱️ 3 min - 8
Serve immediately: Arrange the spicy chicken tenders and garlic fries on serving plates. Serve hot with your favorite dipping sauces, if desired.
⏱️ 2 min