Buttermilk-Thyme Chicken Tenders with Cranberry Mustard and Sweet Potato Fries
- Kosher salt
- 1/4 cup sugar
- 1 pound chicken tenders
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder, divided
- 2 1/2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne
- 1/4 teaspoon garlic powder
- Pinch ground white pepper
- 2 cups buttermilk, divided
- 2 large eggs
- 1 cup whole berry cranberry sauce
- 1/4 cup whole grain mustard
- 2 tablespoons honey
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon cider vinegar
- 1 1/2 cups rice flour
- 2 pounds sweet potatoes, peeled and cut into 1/4-inch sticks
- 2 tablespoons chopped fresh thyme
- 2 quarts vegetable or peanut oil for frying
- Produce
- 2 pounds sweet potatoes (1 peeled and cut into 4-inch sticks)
- Garlic powder (1/4 teaspoon)
- Thyme, dried (2 1/2 teaspoons)
- Thyme, fresh leaves (2 teaspoons)
- Thyme, fresh (2 tablespoons)
- Meat
- Chicken, tenders (1 pound)
- Condiments
- Berry cranberry sauce, whole (1 cup)
- Cider vinegar (1/2 teaspoon)
- Mustard, whole grain (1/4 cup)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking powder (2 1/2 teaspoons)
- Black pepper, ground (1 teaspoon)
- Cayenne (1/2 teaspoon)
- Honey (2 tablespoons)
- Kosher salt (1)
- Rice flour (1 1/2 cups)
- Sugar (1/4 cup)
- Vegetable or peanut oil (2 quarts)
- White pepper, ground (1 Pinch)
- Dairy
- Buttermilk (2 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 8, 2012 (3 months ago).
96 people saved this recipe.
