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hot louisiana chicken tenders

Hot Louisiana Chicken Tenders & Truffle Parmesan Fries

Crispy chicken tenders glazed with hot Louisiana sauce and garnished with fried jalapenos, feta and scallions and served with crispy, golden French fries dressed with Parmesan, fresh herbs and natural truffle flavours. 

What You'll Need

Amount Ingredients
1 lb Russet Potatoes, 1-2 Medium Potatoes
  Frying Oil
1/4 cup Custom Culinary® Parmesan Truffle Flavour Glaze
5 each Chicken Tenders
1/4 Jalapeno, Sliced
1 cup Custom Culinary® Seasoned Flour​
2 cups Buttermilk
1/4 cup Custom Culinary® Hot Louisiana Flavour Glaze
1 Tbsp Feta Cheese
1 Tbsp Scallions, Sliced


  1. Cut the russets into French fries and place in water to rinse. Bring separate boiling water up to a boil. Add fries to the boiling water and boil for 5 minutes. Remove and place on a grate over a hotel pan to drain. Refrigerate for 15 minutes. Bring fryer oil up to 300°F (149°C) and fry chilled russets for 3-4 minutes and drain well over grate on hotel pan. Let cool to room temperature and fry again at 360°F (182°C) for 2-3 minutes or until crispy brown. Dress the cooked fries with the Custom Culinary® Parmesan Truffle Flavour Glaze. 
  2. Add the chicken tenders into the Custom Culinary® Seasoned Flour and dust off remaining flour. Add to the buttermilk and drain well. Add back into the seasoned flour and place into the fryer and cook for 3-4 minutes or until internal temperature of 165°F (74°C). Dress with Custom Culinary® Hot Louisiana Flavour Glaze.
  3. Place the sliced jalapeños into the buttermilk and then into the Custom Culinary® Seasoned Flour. Fry at 360°F (182°C) for 1 minute or until light golden brown. 
  4. Dress the glazed chicken tenders with jalapeños, feta cheese and scallions. 

Chef Tips

  • Add Parmesan Cheese to your fries for a boost in cheesy goodness.​

  • Add the Custom Culinary® Parmesan Truffle Flavour Glaze to a mayonnaise for a dipping sauce for the chicken and fries.​​