Fried Chicken Tenders with Crispy Sage Potatoes

These crispy chicken tenders are marinated overnight, fried until golden brown, and served with crispy sage potatoes and a creamy basil herb sauce.

For the longest time, I avoided making fried chicken at home. It seemed messy, complicated, and a little intimidating. Lately, though, I’ve been trying more cooking techniques and stretching my skills in the kitchen, so I finally decided it was time to give it a try using an oil I felt more comfortable with, olive oil. I was surprised by how approachable it actually was.

The chicken turned out crispy and flavorful, the potatoes were perfectly golden, and the basil cream sauce ended up being everyone’s favorite part of the meal. The sauce adds a fresh flavor that balances the richness of the fried chicken and works double duty as both a dipping sauce and a salad dressing.

One of my favorite parts of this meal is that every component can be prepped ahead. The chicken marinates overnight, the sauce can be made earlier in the day, and the potatoes are mostly hands off once they’re in the oven. It’s made with simple ingredients and techniques that any home cook can master.

If you’ve been nervous about frying at home like I was, this is a great recipe to get your hands wet!

Main Ingredients & Swaps

• Chicken Tenders – I like using tenders because they cook quickly and stay juicy. Chicken breasts cut into strips work too.
• Buttermilk – Helps tenderize the chicken and adds flavor throughout the marinade.
• Cornstarch – One of the secrets to getting a crispy coating.
• Fresh Basil – I love using basil from the garden whenever I have it available.
• Fresh Dill – Adds a fresh flavor that reminds me of a lighter ranch dressing.
• Yogurt & Sour Cream – Create a creamy sauce without feeling overly heavy.
• Yukon Gold Potatoes – My favorite potato for roasting because they stay creamy inside while crisping up beautifully outside.
• Fresh Sage – Adds a savory flavor that pairs wonderfully with the potatoes.
• Olive Oil or Avocado Oil – Either can be used for frying. Just keep an eye on the temperature while cooking.

How I Make It

I start by marinating the chicken the night before (or at least a few hours before). The buttermilk mixture seasons the chicken all the way through and helps create that tender texture on the inside once it’s fried.

The next day, I make the basil cream sauce first. The flavors get even better as it sits in the refrigerator, and it gives me one less thing to worry about later. I use fresh basil and dill from the garden whenever possible, and the result is a creamy sauce that tastes fresh and bright.

For the potatoes, I boil them briefly before roasting. After draining, I let them steam dry for a few minutes before tossing them with olive oil, sage, and salt. Then comes the important part. I really shake them around in the bowl to rough up the edges. Those rough edges create little crispy bits that turn beautifully golden in the oven.

When it’s time to fry the chicken, I coat each piece thoroughly and press the breading into the surface so it sticks well. A thermometer is incredibly helpful here. The biggest lesson I learned was to watch the oil temperature carefully. Keeping it around 360°F (182°C) produces crispy chicken without burning the coating.

Once everything is ready, I serve the chicken and potatoes with a simple green salad and plenty of basil cream sauce on the side for dipping.

Tips

• Don’t skip the overnight marinade. It makes a big difference in both flavor and texture.
• Let the potatoes steam dry after boiling before adding the oil.
• Rough up the potatoes well before roasting for the crispiest results.
• A food processor works especially well for the basil cream sauce.
• A wide cast iron pot at least 3-4 inches deep works best for frying. Optionally you can add a splatter screen.
• Monitor your oil temperature throughout frying. I learned the hard way that if the oil gets too hot, the chicken browns too quickly and can start pushing past the oil’s smoke point. Using a thermometer and keeping the oil around 360°F (182°C) gives the crispiest results. Use can also set up a candy thermometer in your pot for constant monitoring.
• This basil cream sauce makes enough for two meals, if you want to use it all up, check out my other recipe Skillet Chicken Bowls with Basil Cream Sauce that also uses this sauce.

Watch the YouTube video below for all my tips, tricks, and the full step by step process.

Fried Chicken Tenders with Crispy Sage Potatoes & Basil Cream Sauce

Crispy fried chicken tenders served with golden roasted sage potatoes and a creamy basil herb sauce.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 6 servings

Course: Chicken, Dinner

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

Chicken Marinade

• 2 lbs chicken tenders
• 1 cup buttermilk
• 1 egg
• 1 tbsp kosher salt
• 1 tbsp paprika
• 1 tbsp black pepper
• 2 tsp garlic powder
• 2 tsp dried oregano

Breading

• 1½ cups all purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 2 tsp kosher salt

For Frying

• Avocado oil or light olive oil for frying

Basil Cream Sauce

• ½ cup plain yogurt
• ½ cup sour cream
• 1 cup packed fresh basil
• ¼ cup packed fresh dill
• ½ tbsp honey
• 1 garlic clove
• 1 tbsp distilled white vinegar
• 1 tbsp olive oil
• 1 tbsp onion powder
• ½ tsp garlic powder
• 1 tsp salt
• ½ tsp fresh lemon juice

Crispy Sage Potatoes

• 2 lbs Yukon Gold potatoes cut into 1 inch chunks
• 3 tbsp sea salt or 4 tbsp kosher salt for the boiling water
• 2 tbsp fresh sage finely chopped
• 1 tsp salt
• ¼ cup olive oil

Notes

• Let the potatoes steam dry before adding the oil for the crispiest texture.
• Roughing up the potatoes before roasting creates extra crispy edges.
• Use a thermometer and adjust the heat as needed to keep the oil around 360°F (182°C).
• Once the oil has cooled completely, strain and store it for future frying.

Method

 

1. In a large bowl, combine 2 lbs chicken tenders, 1 cup buttermilk, 1 egg, 1 tbsp kosher salt, 1 tbsp paprika, 1 tbsp black pepper, 2 tsp garlic powder, and 2 tsp dried oregano. Cover and refrigerate overnight.
2. To make the basil cream sauce, add ½ cup yogurt, ½ cup sour cream, 1 cup basil, ¼ cup dill, ½ tbsp honey, 1 garlic clove, 1 tbsp distilled white vinegar, 1 tbsp olive oil, 1 tbsp onion powder, ½ tsp garlic powder, 1 tsp salt, and ½ tsp lemon juice to a blender or food processor. Blend until smooth and refrigerate until ready to serve.
3. Preheat the oven to 450°F (232°C). Line a sheet pan with parchment paper.
4. Fill a large pot with water and add 3 tbsp sea salt or 4 tbsp kosher salt. Bring to a boil.
5. Add the potatoes and boil for 8 minutes.
6. Drain the potatoes and allow them to steam dry for 5 minutes.
7. Transfer the potatoes to a large bowl. Add 2 tbsp sage, 1 tsp salt, and ¼ cup olive oil. Toss vigorously to rough up the edges.
8. Spread the potatoes onto the prepared baking sheet and roast for 25 minutes. Flip and roast for another 20 to 25 minutes, or until deeply golden and crispy.
9. In a shallow bowl, whisk together 1½ cups flour, ½ cup cornstarch, 1 tsp baking powder, and 2 tsp kosher salt.
10. Remove the chicken from the marinade. Coat each tender in the flour mixture, pressing firmly so the breading adheres well.
11. Heat about 2 inches of oil in a deep cast iron skillet or Dutch oven to 390°F (199°C).
12. Carefully add the chicken. The oil temperature should drop to around 360°F (182°C).
13. Fry for 3 minutes without disturbing. Start moving the tenders around gently in the hot oil to cook them evenly, one more minute.
14. Flip and continue frying for 4 more minutes, gently moving the tenders as needed, until golden brown and cooked through.
15. Transfer the chicken to a paper towel lined plate if serving immediately. If holding for later, place on a wire rack and keep warm in a 300°F (149°C) oven.
16. Serve the fried chicken tenders with the crispy sage potatoes, basil cream sauce, and a simple green salad.

Video

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