Chicken Tenders and Fries

By: Chengetai Zamchiya

Perfect for every occasion from a cookout to the Super Bowl, these flavor packed tenders and crispy fries are a guaranteed hit!

Ingredients:

8 large chicken breasts 

juice of 1 lemon

Breading: 

3 cups all purpose flour 

1 1/2 cups corn starch 

1/2 cup corn meal

1 1/2 tablespoons of dried parsley 

1 tsp old bay 

Batter: 

2 1/2 cups of flour 

3/4 cup of cornstarch 

1/3 cup of corn meal 

Enough butter milk to make a smooth pancake like batter 

1 tsp old bay 

Marinade: 

3 tablespoon chile powder 

2-3 tablespoons pickled jalapeño or banana pepper juice 

Juice of 1 lemon 

1 tsp black pepper 

1-2 tablespoons hot sauce or to taste 

2-3 tablespoon Old Bay or cajun seasoning 

Fries:

8 large russet potatoes washed and scrubbed

Salt 

1 tablespoon of white vinegar 

Directions: 

Chicken Tenders:

1. Fill a large bowl with cold water and lemon juice. Add the chicken breasts and stir to wash the chicken. Drain the water and pat dry.
2. Cut the chicken breasts into strips. Place in the same bowl and add the marinade ingredients. Mix to evenly coat and place in the fridge for 30min to 1 hr or while you prepare the fries and batter. 
3. Mix all batter ingredients until it’s a consistency of a smooth pancake batter. Place batter in a long pan. 
4. Mix breading ingredients in a separate long pan until well combined. 
5. Dip the chicken strips on all sides in breading, then batter, then breading again and set on a wire rack. 
6. Fry in hot oil until deep golden brown. The oil should be ready when a drop of water sputters when added. Remove the chicken from the oil and place it on a paper towel lined plate. Place the plate in a warm oven until the fries are ready.

Fries:

1. With the skin on cut the potatoes into fries.
2. Boil a large pot of water and add 1 tablespoon of vinegar.
3. Boil the fries until al dente or partially cooked then transfer to a greased baking sheet, pat dry with a paper towel, and let cool.
4. Freeze the fries until frozen solid and heat oil.
5. Fry twice in batches.
6. For the first fry, cook until pale yellow then remove from oil and place in paper towel lined bowl or sheet.
7. For second fry cook until golden brown and immediately season with salt. 
8. Serve with the chicken tenders and sauces of choice. Enjoy!