Looking for a weeknight dinner that actually impresses everyone at the table? Crispy chicken tenders are the answer, and this platter takes them from simple to restaurant-worthy.
The secret is in the coating. A double-dredge method with buttermilk, flour, and panko creates a golden, crunchy exterior that stays crispy even after it cools.
Pair those tenders with homemade French fries and tangy coleslaw, and you’ve got a complete meal that tastes like you spent hours in the kitchen.
The best part? It all comes together in under 45 minutes.
Why You Will Love This Crispy Chicken Tenders Platter
Ingredients
- 1 lb chicken tenders
- 2 cups all-purpose flour
- 1 cup breadcrumbs or panko crumbs
- 2 eggs, beaten
- 1 cup buttermilk
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- Vegetable oil for frying
- 3 cups French fries (homemade or frozen)
- 2 cups coleslaw mix (green cabbage, purple cabbage, carrots)
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- Ketchup for dipping
Step 1: Make the Seasoned Coating
- 2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp salt
In a shallow bowl, I whisk together the flour, panko, paprika, garlic powder, onion powder, black pepper, and salt. I like to make sure the spices are evenly distributed so every piece of chicken gets that full flavor boost.
This dry mixture is your foundation for crunch. I find that using panko instead of regular breadcrumbs gives you a noticeably crispier texture.
Step 2: Prepare the Wet Mixture
- 1 cup buttermilk
- 2 eggs, beaten
In another shallow bowl, I combine the buttermilk and beaten eggs. The buttermilk is key here because it’s acidic and helps tenderize the chicken while adding tang.
I whisk them together until smooth. This mixture is what helps the coating stick and creates that golden color in the oil.
Step 3: Dredge the Chicken
- 1 lb chicken tenders
I take each chicken tender and fully coat it in the buttermilk mixture, letting any excess drip off. Then I immediately coat it in the seasoned flour mixture, pressing gently so the coating sticks.
I tend to do a double dredge here: buttermilk again, then another light coat of the flour mixture. This extra step gives you that extra-crispy exterior that stays crunchy.
Step 4: Heat Oil and Fry
- Vegetable oil for frying
I heat about 2 inches of vegetable oil in a large skillet to 350°F. A thermometer is your friend here, but if you don’t have one, the oil is ready when a small piece of coating sizzles immediately when it hits the pan.
Working in batches, I carefully lay the coated tenders into the hot oil. I don’t crowd the pan because that drops the temperature and leads to greasy chicken.
I fry for about 3 to 4 minutes per side, until the coating is deep golden brown and the chicken is cooked through (165°F internal temperature).
I drain them on a paper towel-lined plate while they’re still warm.
Step 5: Cook the French Fries
- 3 cups French fries
While the chicken is resting, I prepare the fries according to package directions if using frozen, or I hand-cut and fry fresh potatoes if I’m going homemade. I like serving them hot and crispy alongside the tenders.
Step 6: Make the Coleslaw
- 2 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
I combine the coleslaw mix with the mayonnaise and lemon juice in a bowl. The lemon juice adds brightness and prevents the slaw from feeling too heavy.
I give it a good toss to coat everything evenly. Let it sit for 5 minutes so the cabbage softens just slightly.
Step 7: Plate and Serve
I arrange the crispy tenders on a plate, add a generous pile of hot fries, and place the fresh coleslaw on the side. I include a small bowl of ketchup for dipping.
Serve immediately while everything is hot and crispy.
Storage Instructions
Store: Keep leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. The coleslaw will keep for 2 days in its own container. Fries are best eaten fresh but can be stored separately for up to 1 day.
Freeze: Cooked chicken tenders freeze beautifully for up to 2 months. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. The coleslaw and fries don’t freeze well, so I recommend preparing those fresh.
Reheat: I reheat the chicken in a 350°F oven for about 10 minutes until warmed through and crispy again. Don’t use the microwave or the coating will become soggy. You can also reheat fries in the oven at 400°F for 5 to 8 minutes to restore crispness.
What to Serve With This Crispy Chicken Tenders Platter
- Tartar sauce or ranch dip for a creamy dipping option.
- Hot sauce or sriracha mayo if you want to add some heat.
- A crisp green salad on the side for extra vegetables.
- Baked beans or mac and cheese for a classic combo.
- Sweet tea or lemonade to round out the meal.
Estimated Nutrition
- Calories: 580
- Protein: 32g
- Fat: 28g
- Carbohydrates: 48g
(Estimated per serving, without optional ingredients)
Crispy Chicken Tenders Platter
Ingredients
Method
- In a shallow bowl, whisk together flour, panko, paprika, garlic powder, onion powder, black pepper, and salt. Make sure the spices are evenly distributed so every piece of chicken gets full flavor.
- In another shallow bowl, combine buttermilk and beaten eggs. Whisk together until smooth. This mixture helps the coating stick and creates the golden color.
- Coat each chicken tender in the buttermilk mixture, letting excess drip off. Then coat in the seasoned flour mixture, pressing gently. For extra crispiness, do a double dredge: buttermilk again, then another light coat of flour mixture.
- Heat about 2 inches of vegetable oil in a large skillet to 350°F. Working in batches, carefully lay coated tenders into hot oil without crowding the pan. Fry for 3 to 4 minutes per side until coating is deep golden brown and chicken reaches 165°F internal temperature. Drain on paper towels.
- While chicken rests, prepare fries according to package directions if using frozen, or hand-cut and fry fresh potatoes. Serve hot and crispy.
- Combine coleslaw mix with mayonnaise and lemon juice in a bowl. The lemon juice adds brightness. Toss well to coat evenly and let sit for 5 minutes so cabbage softens slightly.
- Arrange crispy tenders on a plate, add a generous pile of hot fries, and place fresh coleslaw on the side. Include a small bowl of ketchup for dipping. Serve immediately while hot and crispy.
