Go Back
Plate of crispy chicken tenders with coleslaw and fries

Crispy Chicken Tenders with Coleslaw & Fries

A beloved comfort food dish featuring golden, crunchy chicken tenders served alongside refreshing coleslaw and perfectly seasoned fries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 1.5 lbs chicken tenderloins Select fresh and pink
  • 1 cup buttermilk Can substitute with plant-based milk and a bit of vinegar for dairy-free
  • 1 large egg
  • 1 tsp garlic powder
  • 2 tsp paprika 1 tsp for marinade, 1 tsp for coating
  • 1.5 cups all-purpose flour Can replace with gluten-free flour for gluten-free option
  • 1 cup panko breadcrumbs Can replace with gluten-free panko for gluten-free option
  • 0.5 cups grated Parmesan cheese Freshly grated recommended
  • 1 tsp onion powder
  • 1 tsp salt Total measured, additional salt to taste
  • 0.5 tsp black pepper Total measured
  • 2 tbsp vegetable oil For frying
For the Fries
  • 4 large potatoes Cut into fries
For the Coleslaw
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large carrot Shredded
  • 0.5 cups mayonnaise Can replace with plant-based alternative for vegan version
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
For Serving
  • Ketchup For serving

Method
 

Marinating the Chicken
  1. Whisk together the buttermilk, egg, garlic powder, 1 tsp paprika, salt, and black pepper in a large bowl. Add in the chicken tenderloins ensuring they are completely submerged and marinate for at least 30 minutes.
Preparing the Crispy Coating
  1. In a shallow dish, combine the flour, panko breadcrumbs, grated Parmesan, onion powder, 1 tsp paprika, and 1 tsp salt. Mix thoroughly.
  2. Remove each chicken tender from the marinade and coat well in the breadcrumb mixture.
Cooking the Fries
  1. Preheat the oven to 425°F (220°C). Place cut potatoes in a bowl, drizzle with vegetable oil, and toss to coat evenly.
  2. Spread frie on a baking sheet in a single layer and bake for 30-35 minutes, flipping halfway through until golden brown.
Making the Coleslaw
  1. In a large bowl, combine the shredded green cabbage, shredded purple cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss well to ensure the veggies are coated.
  2. Chill in the fridge while cooking the chicken.
Frying the Chicken
  1. Heat oil in a skillet over medium heat until it reaches 350°F (175°C). Carefully place the chicken tenders in the oil without overcrowding, frying for 4-5 minutes on each side until golden brown.

Notes

For extra flavor, add a splash of hot sauce to the buttermilk marinade. Ensure not to overcrowd the pan when frying for optimal crispiness.