I used to think making crispy chicken tenders at home was intimidating. Between the breading, the frying, and getting them perfectly golden, it felt like something only restaurants could master.
Then I actually tried it.
Turns out, crispy chicken tenders are one of the easiest things to make in your own kitchen, and the results are honestly better than most takeout. The secret is in the technique, not the ingredients.
This plate comes together beautifully with homemade fries and fresh coleslaw, all seasoned to perfection.
Why You Will Love This Crispy Chicken Tenders Plate
Ingredients
- 500g chicken tenders
- 2 large potatoes for fries
- 2 cups coleslaw mix (green cabbage, purple cabbage, carrots)
- 1 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs (panko for extra crunch)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- Salt, to taste
- Oil for frying
For the Coleslaw Dressing
- 1 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt & pepper to taste
For Serving
- Ketchup or favorite dipping sauce
Step 1: Prepare the Coleslaw and Dressing
- 2 cups coleslaw mix
- 1 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
I like to make the coleslaw first so it has time to soften and marry together. In a bowl, combine your coleslaw mix with the mayonnaise, apple cider vinegar, and honey. Toss until everything is evenly coated, then season with salt and pepper to your taste. Set this aside in the fridge while you work on the other components.
Step 2: Cut and Prepare the Potatoes
- 2 large potatoes
- Salt to taste
Wash and peel your potatoes, then cut them into uniform fries about a quarter inch thick. I find that soaking them in cold water for about 15 minutes helps remove excess starch and makes them crispier when fried. Drain well and pat dry with a kitchen towel before frying.
Step 3: Set Up Your Breading Station
- 1 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- Salt to taste
Line up three shallow bowls or plates for your breading station. In the first, combine flour with half of your seasonings (use salt, pepper, and half of the garlic powder and onion powder). In the second bowl, place your beaten eggs. In the third, mix the panko breadcrumbs with the remaining seasonings and paprika.
This three-step process is what creates that perfect crispy coating.
Step 4: Bread the Chicken Tenders
- 500g chicken tenders
Pat your chicken tenders dry with paper towels first. Working with one tender at a time, coat it thoroughly in the flour mixture, shaking off excess. Dip it into the beaten egg, letting any excess drip back into the bowl, then coat it completely in the panko breadcrumb mixture.
I tend to press gently as I coat to make sure the breadcrumbs stick well. Place each breaded tender on a plate and let them sit for about 5 minutes while you heat your oil.
Step 5: Fry the Potatoes
- Oil for frying
- Prepared potatoes
- Salt to taste
Heat oil to 325°F in a deep pan or fryer. Working in batches to avoid crowding, fry the potatoes for about 6-8 minutes until they’re light golden and tender inside. I like to do a first fry at lower temperature, then remove and let them rest.
You’ll do a quick second fry at 350°F for 2-3 minutes just before serving to get them extra crispy and golden.
Step 6: Fry the Chicken Tenders
- Oil heated to 350°F
- Breaded chicken tenders
Increase your oil temperature to 350°F. Carefully place the breaded tenders into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 6-7 minutes, turning halfway through, until they’re deep golden brown and crispy.
The chicken is done when it reaches an internal temperature of 165°F. I always test one by cutting into it to make sure it’s cooked through and juicy inside.
Step 7: Final Fry and Assembly
- Cooked potatoes
- Oil at 350°F
Give those potatoes their final 2-3 minute fry at 350°F to achieve maximum crispiness. Remove everything and drain on paper towels, then season the fries with salt while they’re still hot.
Plate everything up together: the golden chicken tenders, hot crispy fries, and a generous scoop of fresh coleslaw alongside. Serve with ketchup or your favorite dipping sauce.
Storage Instructions
Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and fries are best eaten fresh, but they can be reheated. Coleslaw keeps well and actually tastes better the next day as the flavors meld.
Freeze: You can freeze breaded chicken tenders before frying for up to 2 months. Fry directly from frozen, adding an extra minute or two to cooking time. Cooked fries don’t freeze well and become soggy when thawed.
Reheat: Reheat chicken tenders and fries in a 375°F oven for about 10 minutes until they’re warm and crispy again. Avoid microwaving as it makes them soggy. Coleslaw is best served cold straight from the fridge.
What to Serve With This Crispy Chicken Tenders Plate
- Soft dinner rolls or brioche buns for making sandwiches
- A cold glass of lemonade or iced tea to balance the richness
- Corn on the cob or roasted vegetables for extra nutrition
- Pickles or pickle spears on the side for a tangy contrast
- Mac and cheese as a comforting additional side
Estimated Nutrition
- Calories: 650
- Protein: 38g
- Fat: 28g
- Carbohydrates: 62g
(Estimated per serving, without optional ingredients)
Crispy Chicken Tenders Plate
Ingredients
Method
- In a bowl, combine your coleslaw mix with the mayonnaise, apple cider vinegar, and honey. Toss until everything is evenly coated, then season with salt and pepper to your taste. Set aside in the fridge while you work on the other components.
- Wash and peel your potatoes, then cut them into uniform fries about a quarter inch thick. Soak them in cold water for about 15 minutes to remove excess starch. Drain well and pat dry with a kitchen towel before frying.
- Line up three shallow bowls for your breading station. In the first, combine flour with salt, pepper, and half of the garlic powder and onion powder. In the second bowl, place beaten eggs. In the third, mix panko breadcrumbs with remaining seasonings and paprika.
- Pat chicken tenders dry with paper towels. Coat one tender in the flour mixture, shaking off excess. Dip into beaten egg, then coat completely in the panko breadcrumb mixture, pressing gently to help breadcrumbs adhere. Place on a plate and let sit for about 5 minutes.
- Heat oil to 325°F in a deep pan. Working in batches, fry the potatoes for 6-8 minutes until light golden and tender inside. Remove and let rest. Before serving, do a quick second fry at 350°F for 2-3 minutes to get them extra crispy and golden.
- Heat oil to 350°F. Carefully place breaded tenders into the hot oil in batches, not overcrowding the pan. Fry for 6-7 minutes, turning halfway through, until deep golden brown and crispy. Chicken is done when it reaches 165°F internally.
- Give potatoes their final 2-3 minute fry at 350°F for maximum crispiness. Remove everything and drain on paper towels, then season fries with salt while hot. Plate the golden chicken tenders, hot crispy fries, and fresh coleslaw together. Serve with ketchup or favorite dipping sauce.
