Loaded Fried Chicken Fries

with Honey Mustard Dipping Sauce
time: Over An Hour | serves: 1 to 8
  • For the Chicken:
  • 2 pounds of chicken tenders
  • 2 cups of pickle juice
  • 4 cups of buttermilk
  • 2 cups of flour
  • 1 cup of cornstarch
  • 1 tbsp of sea salt
  • 1 tsp of black pepper
  • 1 tsp of paprika
  • Oil for frying
  • For the Fries:
  • 6 potatoes cut into fry-shaped fries, held in a 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°F 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°F for 2 minutes and then set aside until ready to cook and serve.
  • Cook the fries at 350°F for 3 minutes or until browned and cooked through throughout.
  • 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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