Chicken Tenders, Baked Mac and Cheese and Apple Slices

Instructions

1. 1

   Prepare and Marinate the Chicken

   • Slice the chicken breasts lengthwise into strips about 1-inch thick and 4-5 inches long.
   • In a medium bowl, whisk together the buttermilk, hot sauce (if using), and 0.5 teaspoon of salt.
   • Add the chicken strips to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or up to 8 hours for maximum tenderness.
2. 2

   Prepare the Dredging Mixture

   • In a wide, shallow dish (a pie plate works well), whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and the remaining 2 teaspoons of salt.
   • Mix thoroughly until the seasonings are evenly distributed throughout the flour.
3. 3

   Dredge the Chicken

   • Set up a dredging station with the bowl of marinated chicken, the dish of flour mixture, and a clean plate or wire rack.
   • Working one at a time, lift a chicken tender from the buttermilk, allowing the excess to drip off for a few seconds.
   • Place the tender in the flour mixture and toss to coat completely. Use your hands to press the flour mixture firmly onto all sides of the chicken to create a thick, craggy coating.
   • Shake off any loose flour and place the coated tender on the wire rack. Repeat with all remaining tenders.
4. 4

   Heat the Frying Oil

   • Pour vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch.
   • Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy. If you don't have one, a pinch of flour dropped in the oil should sizzle vigorously.
5. 5

   Fry the Chicken Tenders

   • Carefully place 4-5 coated tenders into the hot oil, ensuring not to overcrowd the pan. The oil temperature will drop, so adjust the heat to maintain it around 325°F (165°C).
   • Fry for 3-4 minutes per side, turning once, until they are deep golden brown, crispy, and cooked through.
   • The internal temperature of the chicken should reach 165°F (74°C).
   • Work in batches to avoid overcrowding the skillet.
6. 6

   Drain and Serve

   • Using tongs, remove the cooked tenders from the skillet and transfer them to a wire rack set over a baking sheet to drain. This keeps them crispy all around.
   • If desired, sprinkle with a tiny pinch of extra salt immediately after removing from the oil.
   • Serve hot with your favorite dipping sauces like honey mustard, BBQ sauce, or ranch dressing.