Quick Recipe Version (TL;DR)

Yield: 4 baskets (4 servings)
Prep Time: 35 minutes (plus 3 hours marinating)
Cook Time: 35 minutes
Total Time: 4 hours 10 minutes

Quick Ingredients

Chicken: 1.75 lb chicken tenderloins
Buttermilk brine: 2 cups buttermilk, 1 large egg, 2 tsp kosher salt, 1 tsp sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika
Dredge: 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 2 tsp kosher salt, 2 tsp black pepper, 1 tsp paprika, 1/2 tsp cayenne
Frying oil: 2–3 quarts peanut, canola, or vegetable oil
Gravy: 3 tbsp unsalted butter, 3 tbsp flour, 2 1/2 cups warm whole milk, 1 tsp kosher salt, 1 1/2 tsp coarse black pepper, pinch white pepper, pinch cayenne
Fries: 1 1/4 lb frozen crinkle-cut fries
Texas toast: 4 thick slices, 4 tbsp softened salted butter, 1/4 tsp garlic powder
Optional garnish: chopped parsley

Do This

1. Whisk brine; reserve 1/3 cup before adding chicken. Marinate tenders 3 hours, chilled.
2. Bake fries at 425°F for 20–25 minutes (or air fry 400°F for 12–15); hold warm at 250°F.
3. Mix dredge. Heat 2 inches oil to 350°F; set a wire rack over a sheet pan.
4. For craggy bits, drizzle a few spoonfuls of reserved brine into flour and rub to make tiny clumps.
5. Dredge chicken and rest 10 minutes. Fry in batches 4–6 minutes to 165°F; drain and salt.
6. Gravy: Cook butter and flour 1 minute; whisk in warm milk; simmer 5–7 minutes; season very peppery.
7. Texas toast: Butter both sides, griddle or pan-toast 2–3 minutes per side. Serve hot with gravy.

Why You’ll Love This Recipe

That signature craggy, ultra-crisp coating—thanks to a smart buttermilk brine and “wet flour” technique.
Silky, peppery white country gravy that clings perfectly to every ridge.
The full basket experience: golden fries and buttery Texas toast, just like the drive-in classic.
Flexible directions for skillet-frying, oven or air fryer fries, and easy make-ahead.

Grocery List

Produce: Flat-leaf parsley (optional)
Dairy: Buttermilk, whole milk, 1 large egg, salted butter
Pantry: Chicken tenderloins, all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, paprika, cayenne, kosher salt, black pepper, white pepper (optional), granulated sugar, neutral frying oil, frozen crinkle-cut fries, thick-sliced bread (Texas toast style)

Full Ingredients

Buttermilk-Brined Chicken Tenders

1.75 lb chicken tenderloins (about 12–16 pieces)
2 cups cultured buttermilk
1 large egg
2 tsp kosher salt
1 tsp granulated sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

Craggy Dredge

2 cups all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
2 tsp kosher salt
2 tsp freshly ground black pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp cayenne pepper (optional)

For Frying

2–3 quarts peanut, canola, or vegetable oil (enough for 2 inches in a Dutch oven)
Kosher salt, for finishing

Peppery Country Gravy

3 tbsp unsalted butter (or 2 tbsp butter + 1 tbsp reserved frying oil)
3 tbsp all-purpose flour
2 1/2 cups whole milk, warmed
1 tsp kosher salt, plus more to taste
1 1/2 tsp freshly ground black pepper (coarse grind), plus more to finish
1/4 tsp white pepper (optional)
Pinch of cayenne or smoked paprika (optional)

Crispy Fries

1 1/4 lb frozen crinkle-cut fries
1 tbsp neutral oil (only if oven-baking)
1/2 tsp fine salt (to season after cooking)

Buttered Texas Toast

4 thick slices Texas toast–style bread (about 3/4-inch thick)
4 tbsp salted butter, softened
1/4 tsp garlic powder

For Serving (Optional)

Chopped fresh parsley

Step-by-Step Instructions

Step 1: Make the buttermilk brine and marinate

In a large bowl, whisk buttermilk, egg, kosher salt, sugar, garlic powder, onion powder, and paprika. Before adding any chicken, reserve 1/3 cup of this brine in a small container and refrigerate; you will use it to make the craggy coating later. Add the chicken tenderloins to the bowl, toss to coat, cover, and refrigerate for 3 hours (or up to 24 hours for deeper seasoning).

Step 2: Bake or air-fry the fries

For oven fries, preheat to 425°F. Toss frozen crinkle-cut fries with 1 tbsp oil and spread on a preheated sheet pan. Bake 20–25 minutes, flipping once, until crisp and golden. For air fryer, cook at 400°F for 12–15 minutes, shaking halfway. Season with fine salt immediately. Reduce oven to 250°F and hold fries warm on a rack.

Step 3: Mix the dredge and heat the oil

In a wide bowl, combine flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Set a wire rack over a rimmed sheet pan for draining. Pour 2 inches of oil into a heavy Dutch oven and heat to 350°F over medium heat; clip on a thermometer for accuracy.

Step 4: Create the craggy coating

Remove chicken from the brine, letting excess drip off. To form crunchy nubbins, drizzle 2–3 tablespoons of the reserved clean brine into the dredge and rub with your fingertips to create tiny clumps throughout the flour. Dredge each piece thoroughly, pressing to adhere and gently scrunching the coating so rough shards form. Set dredged tenders on the rack and let rest 10 minutes so the flour hydrates.

Step 5: Fry the chicken

Fry in batches without crowding, maintaining 325–350°F. Cook 4–6 minutes per batch, turning once, until deep golden and the thickest part reads 165°F. Transfer to the rack, season lightly with salt, and keep warm in the 250°F oven while you finish remaining batches.

Step 6: Make the peppery country gravy

In a saucepan (or a clean skillet), melt butter over medium heat. Whisk in flour and cook 1 minute until foamy but not browned. Gradually whisk in warm milk until smooth. Simmer 5–7 minutes, whisking, until glossy and thick enough to coat a spoon. Season with kosher salt, lots of coarse black pepper, and a pinch of white pepper and cayenne if using. Thin with a splash more milk to your preferred dipping consistency and keep warm on low.

Step 7: Toast the Texas toast

Mix softened butter with garlic powder. Spread on both sides of each slice. Griddle in a skillet or on a griddle over medium heat 2–3 minutes per side until golden with crisp edges. Alternatively, broil on high, 1–2 minutes per side, watching closely.

Step 8: Plate the baskets

Line plates or shallow baskets with parchment. Add a pile of fries, 3–4 tenders, and a slice of Texas toast. Spoon peppery white gravy into ramekins and set alongside for dipping. Garnish with chopped parsley and a final crack of pepper.

Pro Tips

Reserve clean brine before adding raw chicken—those few spoonfuls in the flour are the secret to a craggy crust.
Rest dredged chicken 10 minutes to hydrate the flour and improve adhesion.
Use a thermometer; keeping oil at 325–350°F ensures shatter-crisp crust without greasy spots.
Warm milk makes smoother gravy; whisk constantly as you add it to the roux.
Season fries and chicken immediately after cooking so salt sticks while hot.

Variations

Extra-Spicy: Add 1–2 tsp hot sauce to the brine and increase cayenne in the dredge to 1 tsp.
Air-Fryer Tenders: Spray dredged tenders lightly with oil and air fry at 375°F for 9–12 minutes, flipping once, to 165°F.
Gluten-Free: Use a 1:1 gluten-free flour blend and increase cornstarch to 3/4 cup in the dredge; make gravy with gluten-free flour.

Storage & Make-Ahead

Brine the chicken up to 24 hours ahead. Mix the dredge up to 2 days in advance and keep airtight. Gravy can be made 3 days ahead; cool, refrigerate, and rewarm gently with a splash of milk. Leftover cooked tenders keep 3 days refrigerated; re-crisp at 400°F for 10–12 minutes or air fry at 375°F for 6–8 minutes. Freeze cooked tenders up to 2 months; bake from frozen at 400°F for 18–22 minutes (or air fry at 360°F for 10–12 minutes). Fries are best fresh; re-crisp at 425°F for 5–8 minutes. Texas toast is best day-of; re-toast in a skillet or toaster oven to revive.

Nutrition (per serving)

Approximate: 1060 calories; 41 g protein; 54 g fat (18 g saturated); 92 g carbohydrates; 5 g fiber; 9 g sugar; 2100 mg sodium. Values will vary with frying oil absorption, fry brand, and portion sizes.

Copycat Dairy Queen Chicken Strip Basket with Country Gravy