If you love loaded fries then you’ll love the fried chicken I put all over it along with pickles, onions, tomatoes, green onions and Honey Mustard!
Servings: 8
Prep Time: 20 minutesminutes
Cook Time: 30 minutesminutes
Brine Time: 12 hourshours
Total Time: 50 minutesminutes
Ingredients
For the Chicken:
2poundsof chicken tenders
2cupsof pickle juice
4cupsof buttermilk
2cupsof flour
1cupof cornstarch
1tablespoonof sea salt
1teaspoonof black pepper
1teaspoonof paprika
oil for frying
For the Fries:
6potatoes cut into fry shaped fries, held in container in cold water
1cupof diced tomatoes
1cupof sliced green onions
1peeled and thinly sliced yellow onion
1cupof medium diced pickles
1bottle of Sweet Baby Ray’s Honey Mustard
Instructions
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 a 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 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.