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Crispy chicken tenders and fries served with a spicy dip on a plate

Crispy Chicken Tenders

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These crispy chicken tenders, marinated in buttermilk and paired with oven-baked fries and a spicy mayo dip, make for a delicious and crowd-pleasing meal that's perfect for busy weeknights or casual get-togethers.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 500 g chicken tenders
  • 1 cup buttermilk (or milk + 1 tbsp lemon/vinegar) Use a quick substitute if needed.
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder Plus extra for fries/dip.
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper Optional - cut or raise to taste.
Breading
  • 1 cup all-purpose flour (or gluten-free 1:1 blend)
  • 2 pieces eggs, beaten
  • 1 cup breadcrumbs Panko for extra crunch.
  • 1 cup vegetable oil for frying Use neutral, high smoke point oil like canola or sunflower.
Fries
  • 3 large potatoes, cut into fries Russet or Maris Piper are best for crisp edges.
  • 2 tbsp olive oil
  • 1/2 tsp paprika For fries.
  • 1/2 tsp garlic powder For fries.
  • to taste salt & pepper
Dip
  • 1/2 cup mayonnaise
  • 1 tbsp hot sauce Adjust to heat preference.
  • 1 tsp honey
  • 1/2 tsp garlic powder For dip.
  • 1/2 tsp paprika For dip.
  • 1 tsp lemon juice

Method
 

Marination
  1. Whisk together buttermilk, salt, black pepper, garlic powder, paprika, and cayenne (if using) in a bowl. Add chicken tenders and coat well. Refrigerate for at least 30 minutes, preferably overnight.
Breading
  1. Set up three shallow dishes with flour, beaten eggs, and breadcrumbs. Lightly season flour and breadcrumbs with a pinch of salt and pepper.
  2. Dredge each tender in flour, shake off excess, dip in egg, then press into breadcrumbs. Place on a tray and let rest for 10 minutes to set the crust.
Cooking
  1. Heat 1–2 cm (about 1/2 inch) of vegetable oil in a skillet over medium heat. Aim for 175°C/350°F if using a thermometer. Fry tenders for 3–4 minutes per side until golden and cooked internally to 74°C/165°F. Drain briefly on a wire rack or paper towels.
Fries Preparation
  1. Toss potato sticks with olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking tray and bake at 200°C/400°F for 25–30 minutes, flipping halfway, until crisp. Alternatively, air-fry at 200°C/400°F for 12–18 minutes depending on size.
Dip Preparation
  1. Whisk together mayonnaise, hot sauce, honey, garlic powder, paprika, and lemon juice until smooth. Taste and adjust for heat or sweetness.
Serving
  1. Serve chicken tenders immediately with fries and dip.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 2g

Notes

For a lighter texture, swap panko for regular breadcrumbs. For dairy-free, use a plant-based yogurt for the marinade. Store cooked tenders and fries in airtight containers for up to 3–4 days. Freeze tenders for up to 2 months, thawing overnight in the fridge before reheating.
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