How to Make Restaurant-Quality Chicken Tenders and Fries at Home?

Creating restaurant-quality chicken tenders and fries at home is more accessible. With the proper techniques, fresh ingredients, and a little patience, you can replicate that crispy, golden texture and mouthwatering flavour in your kitchen. Chicken tenders and fries are a beloved classic, evoking memories of family dinners and indulgent takeout nights. Achieving the same delectable taste and crispy texture at home may seem daunting, but with the proper techniques, it’s entirely possible.

Ingredients for Perfect Chicken Tenders and Fries

Before diving into the preparation, gather the following ingredients to ensure authentic taste and texture:

For the Chicken Tenders

• Chicken Breasts: 2 large, boneless, and skinless
• Buttermilk: 1 cup for marinating
• Eggs: 2, beaten
• Flour: 1 cup (all-purpose)
• Cornstarch: ½ cup (for extra crispiness)
• Seasonings: Salt, pepper, garlic powder, paprika, cayenne pepper (adjust to taste)
• Breadcrumbs or Panko: 1 cup (for added crunch)
• Cooking Oil: Vegetable or peanut oil for frying

For the Fries

• Potatoes: 4 large Russet potatoes (best for frying)
• Salt: For seasoning
• Water: For soaking
• Cooking Oil: Vegetable oil for frying

Step-by-Step Guide to Make Chicken Tenders

Prepare the Chicken

• Slice the chicken breasts into even strips, about 1 inch wide, to ensure uniform cooking.
• Combine the buttermilk with a pinch of salt, pepper, and cayenne pepper in a large bowl. Submerge the chicken strips in this mixture and refrigerate for at least 1 hour or overnight for maximum tenderness and flavour.

Create the Coating

• In one bowl, mix the flour, cornstarch, and seasonings.
• In a second bowl, beat the eggs.
• In a third bowl, place the breadcrumbs or panko.

Bread the Chicken

• Remove the chicken from the buttermilk, letting excess drip off.
• Coat each strip first in the flour mixture, then the beaten eggs, and finally in the breadcrumbs or panko. Press gently to ensure the coating sticks.

Fry the Chicken

• Heat oil in a deep skillet or fryer to 350°F (175°C).
• Fry the chicken tenders in small batches to avoid overcrowding. Cook for 4–5 minutes or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
• Transfer to a paper towel-lined plate to drain excess oil.

Step-by-Step Guide to Make Perfect Fries

Prepare the Potatoes

• Peel the potatoes and cut them into thin, uniform strips. Aim for around ¼ inch thickness for optimal crispiness.
• Soak the cut potatoes in cold water for at least 30 minutes. This step removes excess starch, ensuring crispier fries.

Par-Cook the Fries

• Drain and pat the potatoes dry thoroughly.
• Heat oil to 300°F (150°C) in a deep fryer or heavy-bottomed pot.
• Fry the potatoes in batches for 3–4 minutes until tender but not browned. Remove and let them cool on a wire rack.

Finish Frying

• Increase the oil temperature to 375°F (190°C).
• Fry the cooled potatoes again in small batches until they turn golden and crispy, approximately 2–3 minutes.
• Drain on paper towels and immediately season with salt.

Nutrition

Tips for Achieving Restaurant-Quality Results

Use Fresh Ingredients

The foundation of any exceptional dish lies in the quality of its ingredients. When preparing chicken tenders and fries, freshness should never be compromised. Opt for fresh, organic chicken if possible, as it tends to have a more natural flavour and superior texture than frozen alternatives. Choose firm, starchy varieties like Russets for the potatoes, which are ideal for achieving the perfect fry. Fresh ingredients enhance the overall taste and ensure your final dish is free from unnecessary preservatives or additives. To take it further, consider soaking freshly cut potato strips in cold water for at least 30 minutes before cooking. This process removes excess starch, preventing the fries from sticking together and creating a crisper exterior. The attention to detail with fresh, high-quality ingredients sets the stage for a culinary masterpiece.

Double Frying is the Key

The hallmark of restaurant-style fries is their flawless combination of a tender interior and an irresistibly crispy exterior. The secret? Double frying. This two-step cooking method might seem excessive, but the results speak for themselves. During the first fry, cook the potatoes at a lower temperature (around 325°F or 160°C). This step partially cooks the fries, ensuring they are soft and tender. Once the fries have cooled, a second fry at a higher temperature (375°F or 190°C) crisps up the exterior, creating that signature crunch. Allowing the fries to rest between frying stages is crucial, preventing the final product from becoming greasy. While it requires a bit more time and effort, the double-frying technique is a non-negotiable step for achieving fries that rival those from professional kitchens.

Maintain Oil Temperature

Temperature control is paramount when frying both chicken tenders and fries. If the oil is too hot, your food & cooking may burn on the outside before cooking through. Conversely, oil that could be more excellent can lead to soggy, unappealing results. A deep-fry thermometer is your best ally in maintaining the ideal oil temperature. Aim for a frying temperature of 350°F (175°C) for chicken tenders. It ensures the chicken cooks evenly and emerges golden brown without being overly greasy. As mentioned earlier, use 325°F for the initial fry and 375°F for the final stage. Additionally, avoid overcrowding the frying vessel, as this can cause the oil temperature to drop rapidly, affecting the cooking process. Consistency in temperature is critical to achieving professional-level results.

Customize Seasonings

While classic salt and pepper can yield delicious results, customizing the seasonings for your chicken tenders and fries allows you to infuse the dish with unique flavours. Add smoked paprika, garlic powder, or even a pinch of cayenne for chicken tenders for a hint of heat. The breading can also be enhanced by mixing finely grated Parmesan or dried herbs like oregano and thyme into the flour or breadcrumbs. Fries, however, can be elevated with a sprinkle of fresh rosemary, a dusting of chilli powder, or even truffle salt for a gourmet touch. Experimenting with different seasoning combinations ensures that every batch is tailored to your taste preferences, transforming a simple meal into a memorable culinary experience.

Serving Suggestions

To truly capture the essence of a restaurant-quality meal, thoughtful presentation and accompaniments are essential. Pair your chicken tenders and fries with various dipping sauces to add layers of flavour and enhance the dining experience.

• Ranch Dressing: A creamy, cooling option that complements the crispiness of the chicken.
• Honey Mustard: Balances sweetness with tanginess, providing a versatile dipping choice.
• Spicy Sriracha Mayo: Offers a bold, fiery kick for those who enjoy a bit of heat.
• Barbecue Sauce: A smoky and slightly sweet classic that pairs perfectly with the tenders’ crispy coating.

Consider serving these alongside a fresh coleslaw or a simple green salad for a well-rounded meal. The coleslaw’s crunch or the salad’s lightness adds contrast to the richness of the fried elements. A sprinkling of fresh parsley over the finished dish adds a pop of colour and enhances the overall presentation, making your homemade meal feel truly restaurant-worthy.

Conclusion

Creating restaurant-quality chicken tenders and fries at home may seem daunting, but with the right approach, it’s entirely achievable. Every detail plays a vital role in elevating your cooking, from using fresh, high-quality ingredients to mastering techniques like double frying and oil temperature control. By customizing seasonings and serving the dish with thoughtfully chosen accompaniments, you can turn a simple comfort food into an impressive culinary delight.

Frequently Asked Questions (FAQs)

Can I bake or air-fry chicken tenders and fries?

Yes, both options are healthier alternatives. For chicken tenders, bake at 400°F (200°C) for 20–25 minutes or until crispy. For fries, toss them with some oil and bake at 425°F (220°C) for 25–30 minutes, flipping halfway through. Air fryers are also excellent, offering a similar crispy texture with minimal oil.

What type of oil is best for frying?

Peanut and vegetable oil are excellent choices due to their high smoke points and neutral flavours. Avoid oils with low smoke points, like olive oil, as they can burn and alter the taste.

Can I store leftovers?

Store cooked chicken tenders and fries in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer to restore their crispy texture. Avoid microwaving, as this can make them soggy.