This crispy chicken tenders plate has become a total weeknight favorite in my kitchen.
There’s something so satisfying about biting into golden, crunchy chicken that stays juicy on the inside. Pair it with homemade fries and a bright, tangy coleslaw, and you’ve got a complete meal that rivals any takeout spot.
The best part? It’s easier to make at home than you’d think, and tastes infinitely better than frozen versions.
I love serving this when I want comfort food that still feels fresh and balanced. The coleslaw adds a nice textural contrast and cuts through the richness beautifully.
Why You Will Love This Crispy Chicken Tenders Plate
Ingredients
- 1 lb chicken tenderloins
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- Oil for frying
- 4 large potatoes, cut into fries
- 2 tbsp oil
- Salt to taste
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper to taste
- Ketchup for serving
Step 1: Prepare the Potatoes for Frying
- 4 large potatoes, cut into fries
- 2 tbsp oil
- Salt to taste
I start by getting my fries in the oven first since they take the longest. Cut your potatoes into thin, even fries so they cook uniformly and get crispy on the outside. Toss them with oil and salt, then spread them on a baking sheet in a single layer.
Bake at 425 degrees Fahrenheit for about 25 to 30 minutes until golden and crispy, stirring halfway through. I find this method is cleaner than deep frying and works beautifully.
Step 2: Make the Coleslaw
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper to taste
While the fries bake, I combine the shredded cabbage and carrots in a large bowl. The mix of green and purple cabbage makes it visually beautiful and adds different flavor notes.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth. I like to taste this dressing before adding it to adjust the balance of creamy, tangy, and sweet to your preference.
Pour the dressing over the cabbage and carrots, then toss everything together until well coated. Add salt and pepper to taste. I like to make this 10 to 15 minutes ahead so the flavors meld slightly.
Step 3: Set Up the Breading Station
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
I always set up my breading station before I start on the chicken. Place your flour in one shallow dish and your beaten eggs in another shallow dish.
In a third dish, mix together the panko breadcrumbs, paprika, garlic powder, onion powder, black pepper, and salt. I like to stir this mixture really well so the spices are evenly distributed throughout.
This setup makes breading the chicken fast and keeps the mess minimal. It’s definitely worth taking two minutes to organize before you start.
Step 4: Bread the Chicken Tenders
- 1 lb chicken tenderloins
Pat your chicken tenderloins dry with paper towels. This helps the flour coating stick better and ensures better browning when you fry.
Working with one tender at a time, dredge it in the flour, coating all sides and shaking off the excess. Then dip it into the beaten egg, letting any extra drip off.
Finally, press the chicken into the seasoned panko mixture, making sure it’s completely coated. I find pressing gently helps the breadcrumbs stick without compacting them too much.
Place the breaded tender on a plate and repeat with the remaining chicken. I like to let the breaded tenders sit for a few minutes while I heat my oil.
Step 5: Fry the Chicken Tenders
- Oil for frying
Heat your oil to 350 degrees Fahrenheit in a deep skillet or Dutch oven. If you don’t have a thermometer, you can test the temperature by dropping a small piece of bread into the oil. It should turn golden brown in about 60 seconds.
Carefully add the breaded chicken tenders to the hot oil, working in batches so you don’t overcrowd the pan. I usually fit about 3 to 4 tenders at a time, depending on their size.
Fry for 5 to 7 minutes, turning once halfway through, until they’re deep golden brown and the internal temperature reaches 165 degrees Fahrenheit. I find they brown beautifully on the first side, so be patient before flipping.
Transfer the cooked tenders to a paper towel-lined plate to drain any excess oil. They’ll continue to crisp up as they cool slightly.
Step 6: Assemble the Plate
- Ketchup for serving
Once everything is cooked, it’s time to assemble your plate. I arrange the crispy chicken tenders on one section, pile the golden fries on another, and add a generous serving of coleslaw to the side.
Pour some ketchup into a small bowl for dipping. This presentation makes everything feel restaurant-quality, even though you made it at home.
Storage Instructions
Store: Keep leftover chicken tenders, fries, and coleslaw in separate airtight containers in the refrigerator for up to 3 days. The coleslaw will stay fresh the longest, while the fries are best eaten the same day.
Freeze: You can freeze cooked chicken tenders in an airtight container for up to 2 months. I don’t recommend freezing the fries or coleslaw as they don’t reheat well. Uncooked breaded tenders can also be frozen for up to 1 month and fried directly from frozen, adding just a minute or two to the cooking time.
Reheat: Reheat the chicken tenders in a 350-degree Fahrenheit oven for about 10 minutes to restore their crispness. You can refresh fries in the oven as well. The coleslaw is best served cold straight from the fridge.
What to Serve With This Crispy Chicken Tenders Plate
- Creamy ranch dip as an alternative to ketchup
- Corn on the cob or grilled vegetables on the side
- Sweet potato fries instead of regular fries for extra nutrition
- Lemon wedges to brighten up the whole plate
- A simple green salad to add more greens to the meal
Estimated Nutrition
- Calories: 645
- Protein: 32g
- Fat: 28g
- Carbohydrates: 68g
(Estimated per serving, without optional ingredients)
Crispy Chicken Tenders Plate
Ingredients
Method
- Cut potatoes into thin, even fries. Toss with oil and salt, then spread on a baking sheet in a single layer. Bake at 425 degrees Fahrenheit for 25 to 30 minutes until golden and crispy, stirring halfway through.
- Combine shredded green cabbage, purple cabbage, and carrots in a large bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth. Pour the dressing over the cabbage mixture, toss well, and season with salt and pepper to taste. Let sit for 10 to 15 minutes before serving.
- Place flour in one shallow dish and beaten eggs in another. In a third dish, mix panko breadcrumbs, paprika, garlic powder, onion powder, black pepper, and salt. Stir the breadcrumb mixture well to evenly distribute spices.
- Pat chicken tenderloins dry with paper towels. Dredge each tender in flour, shaking off excess. Dip into beaten egg, letting excess drip off. Press into the seasoned panko mixture until completely coated. Place on a plate and repeat with remaining chicken.
- Heat oil to 350 degrees Fahrenheit in a deep skillet or Dutch oven. Carefully add breaded tenders in batches of 3 to 4, being careful not to overcrowd the pan. Fry for 5 to 7 minutes, turning once halfway through, until deep golden brown and internal temperature reaches 165 degrees Fahrenheit. Transfer to a paper towel-lined plate to drain.
- Arrange crispy chicken tenders on one section of a plate, pile golden fries on another section, and add a generous serving of coleslaw to the side. Pour ketchup into a small bowl for dipping.
