Crispy Chicken Tenders Plate
This Crispy Chicken Tenders Plate features golden-brown, crunchy panko-coated chicken tenderloins served alongside homemade crispy fries and a creamy, tangy coleslaw. It's perfect for quick weeknight dinners, casual family meals, or meal prepping portions for the week ahead.
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Servings: 4 servings
Ingredients
- 1 pound chicken tenderloins patted dry for the crispiest coating
- 1 cup all-purpose flour
- 2 eggs, beaten as your binding agent
- 2 cups panko breadcrumbs for maximum crunch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- as needed oil for frying vegetable or canola oil works best
- 4 large potatoes, cut into fries
- 2 tablespoons oil for fries
- to taste salt for fries
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 0.5 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- to taste salt and pepper for coleslaw
- as desired ketchup for serving
Instructions
- Set up the breading station: In one shallow bowl, place the all-purpose flour. In a second bowl, pour the beaten eggs. In a third bowl, combine the panko breadcrumbs, paprika, garlic powder, onion powder, black pepper, and salt, mixing well with a fork to distribute the seasonings evenly.
- Bread the chicken: Pat each chicken tenderloin dry with paper towels to remove excess moisture. Coat each piece in flour, shaking off any excess, then dip into the beaten egg, and finally dredge thoroughly in the seasoned panko mixture, pressing gently so the coating adheres.
- Heat the oil: Pour oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat until it reaches 350°F (175°C), about 3-4 minutes. Test the temperature by dropping a small piece of bread into the oil; it should sizzle immediately and turn golden in about 30 seconds.
- Fry the chicken: Carefully place the breaded chicken tenders into the hot oil in a single layer, working in batches if needed to avoid crowding. Fry for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Drain and rest: Transfer the cooked chicken tenders to a paper towel-lined plate to drain excess oil, then arrange on a serving plate while warm.
- Prepare fries using oven method: Toss the cut potatoes with 2 tablespoons of oil and salt, spread on a baking sheet in a single layer, and bake at 400°F (200°C) for 25-30 minutes, stirring halfway through, until golden and crispy.
- Mix the coleslaw dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
- Combine the coleslaw vegetables: Add the shredded green cabbage, purple cabbage, and carrots to the bowl with the dressing and toss until every piece is evenly coated. Let it sit for 10 minutes before serving to allow the flavors to meld.
- Arrange the chicken: Place the crispy chicken tenders in the center or one side of your serving plate while still warm.
- Add the fries: Pile the golden fries alongside the chicken, seasoning with a sprinkle of salt if desired.
- Serve the coleslaw: Add a generous portion of creamy coleslaw to the plate, placing it opposite the chicken for a nice color contrast.
- Add condiments: Serve with ketchup, hot sauce, ranch dressing, or your favorite dipping sauces on the side for maximum enjoyment.