Homemade Fried Chicken Tenders with Baby Red Potatoes and Cheese Sauce

Serving: Serve immediately while the chicken is still crispy, with plenty of cheese sauce and pickles for a satisfying meal.

Storage: Store any leftover chicken tenders and potatoes separately in airtight containers. The chicken can be reheated in a hot skillet to maintain its crispiness. The cheese sauce can be stored in the fridge for up to 3 days and reheated on the stove.

Variations:

Spicy Version: Add a pinch of cayenne pepper to the dredging flour for a spicy kick.

Extra Crispy: For an extra crunchy texture, double-dip the chicken: first in the buttermilk, then in the flour, and back into the buttermilk before the final dredge in the flour mixture.

Cheese Sauce Variations: Add a little garlic powder or smoked paprika to the cheese sauce for extra flavor.

FAQ:

Can I use chicken thighs instead of chicken breasts? Yes! Chicken thighs would work great for extra juiciness.

Can I make this recipe in advance? You can marinate the chicken ahead of time, and prepare the cheese sauce and potatoes in advance. However, it’s best to fry the chicken fresh for the crispiest result.

Can I use a different flour? If you don’t have self-rising flour, you can use all-purpose flour with 1 ½ teaspoons of baking powder and a pinch of salt.

Enjoy this crispy, savory, and indulgent meal that will have you rethinking fast food!