The Ultimate Chicken Tender Plate At Home

In a large bowl, combine buttermilk, kosher salt, sugar, MSG, garlic powder, onion powder, smoked paprika, and cayenne powder.

Whisk all the marinade ingredients together until thoroughly combined.

Take your chicken tenders and identify the white tendon that runs through some of them.

Using a knife, carefully cut under the tendon to loosen it from the meat.

Grip the loosened tendon with a paper towel. Use a fork to hook under the tendon, holding it against the cutting board, and gently pull the tender away to remove the tendon completely.

Place the prepared chicken tenders into the marinade, ensuring they are all fully coated. Cover and let marinate for at least 20 minutes, or overnight for best results.

In a bowl, combine all-purpose flour, kosher salt, MSG, garlic powder, onion powder, black pepper, smoked paprika, cayenne powder, and dried thyme.

Whisk the dredge ingredients together until everything is evenly distributed.

To make the fry seasoning, combine chicken bouillon powder, smoked paprika, cayenne powder, garlic powder, ground cumin, black pepper, kosher salt, sugar, and dried thyme in a small bowl.

Whisk the fry seasoning ingredients together until well combined.

Finely shave about 4 cups of green cabbage. Season with a pinch of salt, toss, and massage with your hands to draw out moisture. Let it sit for a minute.

Squeeze the excess liquid out of the cabbage and transfer it to a clean bowl.

Grate one large carrot and add it to the bowl with the cabbage.

Add lemon zest, mayonnaise, Dijon mustard, sugar, MSG, black pepper, a pinch of salt, and apple cider vinegar to the bowl.

Mix the coleslaw thoroughly. For extra flavor and color, add finely sliced chives and mix again.

In a small saucepan, melt unsalted butter over medium heat. Once melted, remove from heat.

Add finely minced garlic and kosher salt to the melted butter and stir to combine.

Brush the garlic butter mixture evenly over both sides of each slice of Texas toast.

Bake in a preheated oven at 375°F (190°C) for 10-12 minutes until golden brown.

Once baked, finish the toast with a sprinkle of fresh chopped parsley.

In a bowl, combine mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, white distilled vinegar, garlic powder, and MSG.

Optionally add Sriracha for heat. Season with salt and fresh black pepper.

Whisk everything together until smooth and well combined.

Heat about 3 quarts of vegetable oil in a large pot to 350°F (176°C). First, fry your frozen french fries in batches until golden brown and crispy.

Remove the fries from the oil, let them drain on a wire rack, and immediately season with your prepared fry seasoning.

To prepare the chicken for frying, flick some of the wet marinade into the dry dredge and mix to create shaggy bits. This will create an extra crispy coating.

Take a marinated chicken tender, let the excess marinade drip off, and dredge it in the flour mixture. Press the flour on firmly to coat completely.

Carefully place the breaded chicken tenders into the 350°F (176°C) oil, laying them away from you. Fry in batches of 3-4 for about 4-5 minutes.

Fry until the chicken is golden brown, crispy, and has an internal temperature of 165°F (73°C). Remove and let them drain on a wire rack.

To serve, create a bed of french fries on a platter. Place the crispy chicken tenders on top. Add the coleslaw and dipping sauce in small bowls or ramekins. Slice the Texas toast in half diagonally and arrange on the platter.