Ingredients
Method
Instructions
- Pat the chicken tenders dry and place in a shallow bowl or zip-top bag. Pour the buttermilk over them, ensuring all pieces are fully submerged. Marinate for at least 15 minutes.
- In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper. Whisk to distribute the spices evenly.
- Remove one tender from the buttermilk, letting excess drip back into the bowl. Press firmly into the breading mixture on all sides. Place on a clean plate. Repeat with remaining tenders. Let sit for 10 minutes if time allows.
- Preheat oven and cook frozen fries according to package directions, or prepare homemade fries by cutting potatoes into sticks, tossing with oil, and baking at 425°F for about 20 minutes until golden.
- Combine shredded cabbage and carrot in a large bowl. Whisk together mayonnaise and vinegar in a small bowl, then pour over the cabbage mixture. Toss until evenly coated. Season with salt and pepper to taste.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat to approximately 350°F, verified with a thermometer.
- Working in batches to avoid overcrowding, carefully place breaded tenders into the hot oil. Fry for 2 to 3 minutes per side until the coating is deep golden brown. Transfer to a paper towel-lined plate to drain.
- Arrange the crispy chicken tenders, fries, and coleslaw on a plate. Serve with ketchup or your favorite dipping sauce.
Nutrition
Notes
The buttermilk marinade is key to keeping the chicken juicy. Even 5 minutes helps, but 15 minutes is ideal. For the crispiest coating, let the breaded tenders rest for 10 minutes before frying. You can freeze uncooked breaded tenders on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding 1 to 2 minutes to the cooking time. Store coleslaw separately from the cooked chicken for best texture.