Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb chicken tenderloins
- Brine: 2 cups buttermilk, 1 large egg, 2 tbsp hot sauce, 1 tbsp kosher salt, 1 tsp sugar, 1/2 tsp each garlic powder, onion powder, paprika, black pepper
- Dredge: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp baking powder, 1 1/2 tsp coarse black pepper, 1/2 tsp cayenne
- Oil: 2–3 quarts peanut or canola oil (for 2–3 inches depth)
- Zax-style sauce: 1 cup mayo, 1/4 cup ketchup, 1 1/2 tsp Worcestershire, 1 tsp garlic powder, 1 tsp coarse black pepper, 1/2 tsp paprika, 1/4 tsp onion powder, 1 tsp lemon juice or vinegar, pinch sugar, salt to taste
- Slaw: 4 cups shredded green cabbage, 1/2 cup shredded carrot; dressing: 1/2 cup mayo, 1 tbsp apple cider vinegar, 2 tsp sugar, 1/4 tsp celery seed, 1/4 tsp kosher salt, 1/8 tsp pepper
- Texas toast: 4 thick slices, 4 tbsp softened butter, 1/2 tsp garlic powder, parsley (optional)
- 1 lb frozen crinkle-cut fries
Do This
- 1. Whisk buttermilk brine; add chicken; chill 4–24 hours.
- 2. Stir sauce ingredients until smooth; cover and refrigerate.
- 3. Toss slaw with dressing; chill to meld flavors.
- 4. Mix dredge. Coat chicken in flour, dip back in brine, then flour again; press to create ridges. Rest 10 minutes on a rack.
- 5. Heat oil to 350°F (175°C). Fry in batches 4–5 minutes to 165°F (74°C). Drain on rack; salt.
- 6. Bake fries at 425°F (220°C) until crisp (18–22 minutes) or fry at 350°F for 3–4 minutes.
- 7. Butter and griddle Texas toast 1–2 minutes per side. Plate tenders with fries, toast, slaw, and sauce.
Why You’ll Love This Recipe
- Buttermilk brine and a double-dredge create those signature feathery, craggy ridges.
- Bold, peppery Zax-style sauce: creamy, tangy, and garlicky with a Worcestershire backbone.
- Complete plate: crispy crinkle fries, buttery Texas toast, and cool, creamy slaw.
- Make-ahead friendly: sauce and slaw can be prepared the day before.
Grocery List
- Produce: Green cabbage, carrots, optional small onion, lemon (or vinegar), parsley
- Dairy: Buttermilk, eggs, mayonnaise, butter
- Pantry: Chicken tenderloins, hot sauce, ketchup, Worcestershire sauce, all-purpose flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, paprika, cayenne, baking powder, sugar, celery seed, apple cider vinegar, thick white bread (Texas toast style), peanut or canola oil, frozen crinkle-cut fries
Full Ingredients
Chicken Tenders & Buttermilk Brine
- 2 lb chicken tenderloins (about 16 pieces)
- 2 cups buttermilk
- 1 large egg
- 2 tbsp hot sauce
- 1 tbsp kosher salt (Diamond Crystal; if using Morton kosher, use 2 tsp)
- 1 tsp granulated sugar
- 1/2 tsp each: garlic powder, onion powder, paprika, black pepper
Crispy Coating
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 2 tsp kosher salt
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp baking powder
- 1 1/2 tsp coarse black pepper
- 1/2 tsp cayenne pepper
For Frying
- 2–3 quarts peanut or canola oil (enough for 2–3 inches depth)
Zax-Style Peppery Sauce
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1 1/2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp coarse black pepper (plus more to taste)
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1 tsp lemon juice or white vinegar
- Pinch sugar and a pinch of salt
Creamy Slaw
- 4 cups thinly shredded green cabbage (about 1/2 medium head)
- 1/2 cup shredded carrot
- 2 tbsp very finely minced onion (optional)
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 2 tsp sugar
- 1/4 tsp celery seed
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Texas Toast
- 4 thick slices Texas toast–style bread (about 1 inch thick)
- 4 tbsp salted butter, softened
- 1/2 tsp garlic powder
- 1 tsp finely chopped parsley (optional)
Crinkle Fries
- 1 lb frozen crinkle-cut fries
- Kosher salt, to taste
For Serving
- Chopped parsley or chives (optional garnish)
- Lemon wedges (optional)
Step-by-Step Instructions
Step 1: Brine the chicken in buttermilk
In a large bowl, whisk together the buttermilk, egg, hot sauce, kosher salt, sugar, garlic powder, onion powder, paprika, and black pepper. Add the chicken tenderloins, turning to coat well. Cover and refrigerate for at least 4 hours and up to 24 hours. The salt seasons the meat while the buttermilk tenderizes it and helps the coating cling.
Step 2: Make the Zax-style sauce
In a small bowl, whisk the mayonnaise, ketchup, Worcestershire, garlic powder, black pepper, paprika, onion powder, lemon juice or vinegar, sugar, and a pinch of salt until smooth. Taste and adjust pepper and salt. Cover and refrigerate so the flavors marry (30 minutes or up to 1 week).
Step 3: Mix the slaw
In a large bowl, combine cabbage, carrot, and minced onion (if using). In a separate bowl, whisk the mayonnaise, vinegar, sugar, celery seed, salt, and pepper. Toss with the vegetables until evenly coated. Cover and chill at least 30 minutes.
Step 4: Blend the crispy coating
In a wide bowl, whisk the flour, cornstarch, kosher salt, paprika, garlic powder, onion powder, baking powder, black pepper, and cayenne. Set a wire rack over a rimmed sheet pan for the breaded tenders to rest.
Step 5: Double-dredge for feathery ridges
Working with a few tenders at a time, lift from the brine, letting excess drip. Dredge in the flour mixture, shaking off loose flour. Dip briefly back into the buttermilk brine, then return to the flour and firmly press and squeeze the coating so shaggy bits adhere—this creates those craggy, feathery ridges. Place on the rack and let rest 10 minutes to hydrate the coating.
Step 6: Fry the tenders
Pour oil into a heavy pot or Dutch oven to a 2–3 inch depth and heat to 350°F (175°C). Fry in batches without crowding, 4–5 minutes per batch, turning once, until deeply golden and the thickest part registers 165°F (74°C). Maintain oil between 340–355°F (171–179°C). Transfer to a clean rack; season with a pinch of salt while hot. If desired, keep finished tenders warm in a 200°F (95°C) oven.
Step 7: Cook fries, toast the bread, and plate
Cook crinkle fries according to package directions (425°F/220°C for 18–22 minutes on a preheated sheet is a reliable oven method), or fry at 350°F (175°C) for 3–4 minutes until crisp; season with salt. For Texas toast, mix softened butter with garlic powder (and parsley, if using). Spread on both sides of each slice and griddle in a skillet over medium heat until golden, 1–2 minutes per side. Plate 4 tenders per person with fries, a slice of toast, a scoop of slaw, and a ramekin of the peppery Zax-style sauce.
Pro Tips
- Rest the double-dredged chicken 10 minutes before frying so the coating hydrates and sticks.
- Cornstarch and a touch of baking powder in the dredge help create ultra-crispy, airy ridges.
- Use an instant-read thermometer: 350°F oil for frying and 165°F internal temp for perfectly cooked tenders.
- Skim stray crumbs between batches to prevent burnt bits from darkening the oil.
- Salt the tenders right out of the fryer to lock in seasoning.
Variations
- Extra spicy: Add 1–2 tsp cayenne to the dredge and a few more dashes of hot sauce to the brine.
- Air-fryer tenders: Mist breaded tenders with oil and air-fry at 375°F (190°C) for 8–10 minutes, flipping halfway, until 165°F.
- Gluten-free: Use a 1:1 gluten-free flour blend plus cornstarch, and serve on gluten-free thick bread.
Storage & Make-Ahead
Brine chicken up to 24 hours. Sauce can be made 5–7 days ahead. Slaw is best within 24 hours but keeps 2 days. Leftover cooked tenders keep 3 days refrigerated; re-crisp in a 400°F (205°C) oven or 375°F (190°C) air fryer for 6–10 minutes. To freeze, cool cooked tenders, freeze in a single layer, then bag up to 2 months; reheat from frozen at 400°F (205°C) for 15–18 minutes.
Nutrition (per serving)
Approximate for 1 plate (4 tenders, fries, 1 slice Texas toast, slaw, and 1/4 of the sauce): 1200–1350 calories; 48–55 g protein; 100–115 g carbohydrates; 60–75 g fat; 6–8 g fiber; 2100–2600 mg sodium. Actual values vary with oil absorption, fry method, and portion of sauce consumed.
