Crispy Chicken Tenders and French Fries

Marinade the chicken: In a large mixing bowl, combine the Chicken Tenders (1 lb), Buttermilk (1 cup), and Hot Sauce (2 Tbsp). Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to overnight.

Make the special sauce: In a medium mixing bowl, combine Mayonnaise (1/2 cup), Ketchup (1 Tbsp), Worcestershire Sauce (1 tsp), Hot Sauce (to taste), Cayenne Pepper (to taste), and Ground Black Pepper (to taste).

Make the buffalo sauce: In a small skillet over medium heat, melt the Unsalted Butter (2 Tbsp). Add the Hot Sauce (4 Tbsp) and cook until it begins to simmer. Remove from the heat and keep warm until ready to use.

Pour the Neutral Oil (as needed) into a large pot over medium heat fitted with a fry thermometer. Pour enough oil so the chicken will submerge completely. Bring the oil to 365℉ (185℃). Line a baking sheet with paper towels or a wire resting rack.

Make the chicken dredge: In a large mixing bowl, combine the All-Purpose Flour (2 cups), Freshly Ground Black Pepper (1 tsp), Goya® Sazon con Culantro y Achiote (1 tsp), Dried Oregano (1 tsp), Onion Powder (1 tsp), Garlic Powder (1 tsp), Smoked Paprika (1 tsp), and Kosher Salt (1 tsp). Whisk together until combined.

Make the french fry seasoning: In a small mixing bowl, combine the Garlic Powder (as needed), Onion Powder (as needed), Smoked Paprika (as needed), Kosher Salt (as needed), Freshly Ground Black Pepper (as needed), and Dried Oregano (as needed). Set aside until ready to use.

Fry the french fries: Place the Frozen French Fries (1 bag) into the hot oil at 350 degrees and cook until golden brown and crispy. Remove the fries to a bowl and toss with the seasoning.

Fry the chicken: Remove the chicken from the buttermilk marinade and let the excess liquid drip off. Place in the flour and toss to coat completely. Shake the excess flour off the chicken and gently place in the heated oil. Cook until chicken is crispy, golden brown and the internal temperature reaches 165℉ (74℃). Remove the chicken to the paper towel lined tray to drain.

Serve the chicken with the fries, special sauce, and buffalo sauce.