Go Back
Golden, crispy chicken tenders and fries served hot with dipping sauces, offering the perfect balance of crunch and flavor for a delicious meal

Chicken Tenders and Fries

Ely Chef
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 550 kcal

Ingredients
  

For the Chicken Tenders

  • 1 lb chicken tenders or boneless, skinless chicken breasts cut into strips
  • 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar as a substitute
  • 1 cup all-purpose flour for a light, crispy coating
  • ½ cup cornstarch adds an extra crunch
  • 1 tsp salt enhances flavor
  • 1 tsp garlic powder adds depth
  • 1 tsp onion powder balances the seasoning
  • 1 tsp smoked paprika for a subtle smoky kick
  • ½ tsp black pepper for mild heat
  • ½ tsp cayenne pepper optional, for extra spice
  • 2 eggs beaten (helps the coating adhere)
  • 1 cup panko breadcrumbs for an extra crunchy texture
  • Oil for frying vegetable or canola oil works best

For the Fries

  • 3 large russet potatoes cut into fries, about ¼-inch thick
  • 2 tbsp cornstarch helps create crispy fries
  • 1 tsp salt to season
  • ½ tsp garlic powder adds a savory touch
  • ½ tsp paprika for color and mild spice
  • Oil for frying vegetable or canola

Optional Dipping Sauces

  • Ketchup
  • Honey mustard
  • Ranch dressing
  • Spicy mayo
  • BBQ sauce

Instructions
 

Step 1: Prepare the Chicken Tenders

  • Marinate for Juiciness:
  • Place the chicken tenders in a bowl and pour in the buttermilk (or milk + vinegar substitute).
  • Let them soak for at least 15 minutes or, for deeper flavor, marinate for up to 4 hours in the refrigerator.
  • Mix the Dry Coating:
  • In a large bowl, whisk together the flour, cornstarch, salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
  • This flavorful blend ensures a crispy, well-seasoned crust.
  • Set Up the Breading Station:
  • In a separate bowl, beat the eggs until smooth.
  • Pour panko breadcrumbs into another bowl for the final coating step.
  • Bread the Chicken:
  • Remove each piece from the buttermilk, allowing excess liquid to drip off.
  • Dredge in the flour mixture, ensuring an even coat.
  • Dip into the beaten eggs for binding.
  • Coat with panko breadcrumbs, pressing gently to help them adhere.
  • For extra crispiness, repeat the process by dipping back into the egg and re-coating with breadcrumbs.
  • Fry to Perfection:
  • Heat about 2 inches of oil in a deep pan or skillet to 350°F (175°C).
  • Fry chicken tenders in batches, cooking each side for 4–5 minutes or until golden brown and fully cooked (internal temp 165°F/75°C).
  • Transfer to a paper towel-lined plate to absorb excess oil.

Step 2: Make the Crispy Fries

  • Soak the Potatoes for Crispiness:
  • Place the cut fries in a bowl of cold water and let them sit for 30 minutes. This removes excess starch and prevents soggy fries.
  • Drain and Season:
  • Pat the potatoes dry with a towel.
  • Toss them in cornstarch, salt, garlic powder, and paprika for that perfect crispy coating.
  • Fry Until Golden and Crunchy:
  • Heat oil to 375°F (190°C) in a deep fryer or heavy-bottomed pot.
  • Fry in small batches for about 3–4 minutes, stirring occasionally for even cooking.
  • Remove and let them drain on paper towels, then sprinkle with a little extra salt while hot.

Step 3: Serve & Enjoy!

  • Arrange the crispy chicken tenders and fries on a platter.
  • Serve immediately with your favorite dipping sauces like honey mustard, BBQ sauce, ranch, or spicy mayo.
  • Enjoy your homemade restaurant-quality meal right from your kitchen!