Loaded Fried Chicken Fries

  • Ready in Over an Hour
  • Serves 8 People
  • Skill Level Medium

Contributed By:
Chef Billy


For the Chicken:
  • 2 pounds of chicken tenders
  • 2 cups of pickle juice
  • 4 cups of butter milk
  • 2 cups of flour
  • 1 cup of cornstarch
  • 1 tablespoon of sea salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • oil for frying
For the Fries:
  • 6 potatoes cut into fry shaped fries, held in container in cold water
  • 1 cup of diced tomatoes
  • 1 cup of sliced green onions
  • 1 peeled and thinly sliced yellow onion
  • 1 cup of medium diced pickles
  • 1 bottle of Sweet Baby Ray’s Honey Mustard Dipping Sauce


Chicken: Add the chicken tenders to a plastic bag and add in the pickle juice and 1 cup of buttermilk and brine overnight or for 12 hours.  Remove the chicken from the bag and rinse.  Set aside.

Next, add the remaining 3 cups of buttermilk to a medium size bowl.

Add the flour, corn starch, salt, pepper and paprika to another medium size bowl and mix until combined.

Add chicken tender to the buttermilk and then to the flour mixture and press down until it is completely coated. 

Once the chicken is done breading you then fry it in batches at 350° in canola oil for 3 to 4 minutes or until golden brown and cooked throughout. Keep warm.

Fries: Cook the fries in batches at 325° for 2 minutes and then set aside until ready to cook and serve.

Cook the fries at 350° for 3 minutes or until browned and cooked through out.

To Serve: Serve the fried chicken tender whole or sliced up and place over the fries along with the tomatoes, onions and pickles, and then drizzle on the honey mustard.  
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