Classic Buttermilk Fried Chicken Tenders with Honey-Glazed Roasted Carrots and Creamy Mashed Potatoes

Steps

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Classic Buttermilk Fried Chicken Tenders

1. Whisk together 1 cup buttermilk and 1 tablespoon hot sauce in a large bowl, add the 2 pounds of patted-dry chicken tenderloins, and toss to coat; cover and let sit at room temperature for 15 minutes. 3 min
2. In a shallow dish, whisk together 1½ cups all-purpose flour, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon dried oregano, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. 4 min
3. Pour 3 cups vegetable oil into a large heavy-bottomed skillet or Dutch oven and heat over medium-high until it reaches 350°F on an instant-read thermometer. 6 min
4. Lift each tenderloin from the buttermilk, letting the excess drip off, then dredge firmly in the seasoned flour mixture, pressing to adhere; set on a wire rack. 5 min
5. Timing-sensitive step. Working in batches of 4–5 tenders, fry in the hot oil for 4–5 minutes per side, turning once, until deep golden brown and the internal temperature reaches 165°F; adjust heat as needed to maintain 350°F. 10 min
6. Timing-sensitive step. Transfer the fried tenders to a clean wire rack set over a baking sheet, season immediately with a pinch of kosher salt, and repeat with remaining batches. 10 min
7. Serve the tenders hot off the rack.

Creamy Mashed Potatoesbase

1. Peel and cut 2½ pounds russet potatoes into 2-inch chunks and place in a large pot; cover with cold salted water by 1 inch. 8 min
2. Bring the pot to a boil over high heat, then reduce to a steady boil and cook for 18–20 minutes until the potatoes are completely tender when pierced with a fork. 22 min
3. Drain the potatoes thoroughly, return them to the hot pot, and let them steam-dry for 2 minutes over low heat. 3 min
4. Remove the pot from heat and mash the potatoes with 4 tablespoons unsalted butter until the butter is fully melted and no large lumps remain. 3 min
5. Stir in ½ cup warmed whole milk and ¼ cup sour cream until smooth and creamy, then season with 1 teaspoon kosher salt and ¼ teaspoon black pepper. 2 min
6. Transfer to a serving bowl and garnish with 2 tablespoons thinly sliced fresh chives, if using.

Honey-Glazed Roasted Carrotsside

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper. 10 min
2. Peel and cut 1½ pounds medium carrots into 3-inch sticks and place them on the prepared baking sheet. 7 min
3. Drizzle the carrots with 2 tablespoons olive oil and 1 tablespoon of the honey, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and toss to coat; spread in a single layer. 3 min
4. Roast in the preheated oven for 20–22 minutes, flipping once halfway through, until the carrots are tender and caramelized at the edges. 22 min
5. Remove from the oven, drizzle with the remaining ½ tablespoon honey, and scatter 1 teaspoon fresh thyme leaves over the top; toss gently and transfer to a serving platter. 2 min