Craving the ultimate comfort food? This Sage Honey Fried Chicken with Crispy Sweet Potato Fries combines juicy, golden-fried chicken with a sweet and savory sage honey glaze and perfectly crispy sweet potato fries. It’s an easy, irresistible fried chicken recipe that’s perfect for a cozy weeknight dinner, family meal, or weekend comfort food feast.

How do I keep chicken tenders juicy?

Marinating the chicken in buttermilk or a seasoned marinade helps tenderize the meat and keeps it juicy while frying.

Why isn’t my chicken tender coating crispy?

Make sure the oil is hot enough and avoid overcrowding the pan. Overcrowding can lower the oil temperature and result in a soggy coating.

What temperature should I fry chicken tenders at?

Aim for oil around 350°F to 360°F. The chicken should reach an internal temperature of 165°F (74°C) for food safety. Adjust stovetop heat to make sure the oil maintains heated and doesn’t dip below 350°F.

How long do chicken tenders take to fry?

Depending on their size and oil temperature, chicken tenders typically take about 3–5 minutes per side. Use a meat thermometer to check for doneness.

How do I keep fried chicken tenders crispy?

Place the cooked tenders on a wire rack over a baking sheet instead of directly on paper towels. This prevents steam from making the bottom soggy.

how to reheat fried chicken tenders?

For the best texture, reheat them in an oven or air fryer rather than the microwave so the breading stays crispy.

What oil is best for frying chicken tenders?

Neutral oils with a high smoke point are preferred. My favorites are avocado oil and a lower quality olive oil. Once the oil has completely cooled down, run through a fine mesh sieve and store in an airtight container in a dark place to be reused a few more times.

Why are my sweet potato fries soggy?

Too much moisture, overcrowding, or a cooking temperature that’s too low can make sweet potato fries soft. Follow the directions below to a tee, and you’ll never see another soggy fry again!

Should I soak sweet potatoes before making fries?

Yes. Soaking the cut fries in cold water can help remove some surface starch andimprove their texture. Be sure to dry them thoroughly afterward.

Do I need to peel sweet potatoes for fries?

No. The peel is completely optional. Leaving the skin on adds texture and saves preptime.

Cook with me!

Sage Honey Fried Chicken & CRISPY Sweet Potato Fries

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Servings:

Ingredients

For the Fried Chicken:

1 1/2 lbs. Chicken Tenders boneless and skinless
2 cups Buttermilk
1 tsp. Sea Salt
2 1/2 cups Flour
1/4 cup Cornstarch
1 tbsp. Garlic Powder
1 tbsp. Paprika
1 tsp. Salt
Frying Oil

For the Sage Honey Sauce:

1 tablespoon Unsalted Butter
1/4 cup packed Sage Leaves
1/3 cup Honey
1 tablespoon Hot Sauce

For the Basil Buttermilk Ranch:

1/2 cup Buttermilk
1/2 cup Mayo
1/2 cup Sour Cream
2 tbsp. finely chopped Basil Leaves
1 tbsp. Lemon Juice
1 tsp. Dried Parsley
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Salt
1/4 tsp. Black Pepper

For the Sweet Potato Fries:

3 large Sweet Potatoes
1/2 cup + 1/3 cup Cornstarch
1 teaspoon Baking Powder
Freshly Grated Parmesan for serving

Instructions

To Marinate the Chicken Tenders:

Add the buttermilk and chicken tenders so they’re fully submerged. Cover to marinate in the fridge for at least 4 hours to overnight.

To Prep the Sage Honey Sauce:

Add the butter to a small saucepan over medium heat. Once melted, add the sage leaves. Let cook for 1 minute, until lightly toasted, then stir in the honey and hot sauce. Remove from heat.

To Batter the Chicken:

When ready to fry, combine the remaining dry ingredients: flour, cornstarch, garlic powder, paprika, and salt. Mix well.
Bring a large skillet of olive oil to 350F to 360F, until glistening and hot.
Working on chicken tender at a time, remove from the buttermilk mixture and place into the flour mixture. Toss the chicken in the flour mixture, then dredge back into the buttermilk. Toss once more in the flour, shaking off any excess flour. Place on a large plate. Repeat with remaining chicken.
Working in small batches to not overcrowd the skillet, fry in the hot oil for 6-8 minutes, flipping occasionally, until deeply golden brown.
Remove with a slotted spoon to a wire rack to drain excess oil. Sprinkle lightly with salt.
Reheat the sage honey sauce until a loose texture then spoon over the fried chicken just before serving. If not ready to serve, wait or the fried chicken may soften from the warm honey.

To Make the Buttermilk Ranch:

Combine all ingredients in a bowl. Mix until smooth.

To Make the Sweet Potato Fries:

Slice the 4 “corner” of each sweet potato so it’s more rectangular, then slice into 1/4″ fries.
Add to a large bowl with ice cold water to soak for 20 to 30 minutes. Drain the water and pat dry.
Bring 2 to 3″ of frying oil to 350F. (I always reuse the same oil for frying the chicken as for frying the fries.)
Working in small batches to not overcrowd the skillet, fry for 4 to 5 minutes. The goal is to cook the sweet potatoes, not to make them crispy yet. Remove with a slotted spoon to a baking pan.
Place in the freezer for 10 minutes.
In a small bowl, mix the 1/3 cup cornstarch and 1 teaspoon baking powder. Add to the sweet potato fries and toss until well coated.
In a separate (larger) bowl, combine 1 cup water and remaining 1/2 cup cornstarch. Working again in small batches, toss each batch in the cornstarch slurry then into the heated frying oil. Fry for 4 to 5 minutes, until super crispy and golden. They don’t have to be browned!
Transfer with a slotted spoon to a wire rack over a baking pan. Sprinkle lightly with salt. Repeat with remaining fries. Stir the cornstarch slurry each time before adding the next batch.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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