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Crispy Chicken Tenders Plate

A classic comfort food featuring golden-brown, crunchy chicken tenders paired with homemade coleslaw and zesty sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 g chicken breast strips Look for fresh, high-quality strips.
  • 1 cup flour Can be substituted with gluten-free flour.
  • 2 large eggs Beaten.
  • 1 cup breadcrumbs Panko breadcrumbs can be used for extra crunch.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp chili flakes
For Frying
  • oil for frying Oil for frying
For the Slaw and Sauce
  • 2 cups coleslaw mix (cabbage, carrots, purple cabbage)
  • 1/2 cup mayonnaise Use vegan mayo for a dairy-free option.
  • 1 tbsp mustard
  • 1 tbsp lemon juice Add cautiously to avoid overwhelming flavors.
  • 1/2 tsp black pepper For sauce.
  • fresh leaves parsley For garnish.

Method
 

Preparation
  1. Season the chicken strips with paprika, garlic powder, onion powder, salt, black pepper, and chili flakes.
  2. Dip each seasoned strip into the flour, then the beaten eggs, and finally into the breadcrumbs.
Cooking
  1. Heat oil in a large frying pan over medium heat until small bubbles form around a wooden spoon.
  2. Carefully place the breaded chicken strips into the hot oil and fry for 5-7 minutes until golden brown.
Preparing the Slaw and Sauce
  1. Toss the coleslaw mix and chopped parsley together in a bowl.
  2. In another bowl, mix the mayonnaise, mustard, lemon juice, and black pepper.
Serving
  1. Arrange the crispy tenders alongside the coleslaw and sauce on a plate. Drizzle some sauce over the chicken and garnish with parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the tenders laid flat before transferring to a freezer bag.