Ingredients:

  • 1.5 lbs chicken breast tenders
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • 1/2 cup hot frying oil
  • 3 tbsp cayenne pepper
  • 1 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 lbs frozen thick-cut steak fries
  • 1/2 cup buttermilk ranch dressing
  • 1/2 cup dill pickle slices
  • 2 stalks sliced green onions
  • 1 cup melted sharp cheddar cheese

Instructions:

  1. Marinate the chicken tenders in buttermilk for at least 30 minutes (up to 4 hours).
  2. In a bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper.
  3. Dredge each chicken tender by dipping in flour, then beaten eggs, and then flour again, pressing firmly to ensure a thick coating.
  4. Heat oil to 375°F (190°C). Fry chicken for 5-7 minutes until a deep mahogany color is reached and internal temperature is 165°F (74°C). Drain on a wire rack.
  5. Prepare the Nashville glaze by whisking together 1/2 cup reserved hot frying oil, cayenne pepper, brown sugar, paprika, garlic powder, and salt.
  6. Bake or fry the frozen steak fries according to package instructions until golden and crisp.
  7. Toss the fried chicken in the hot oil glaze until fully coated.
  8. Layer the cooked fries on a platter, top with melted sharp cheddar cheese, and place the glazed chicken on top.
  9. Drizzle with buttermilk ranch dressing and garnish with dill pickle slices and sliced green onions.