Crispy Chicken Tenders Platter
This platter features perfectly golden and crispy chicken tenders with a seasoned, crunchy breadcrumb coating that keeps the meat incredibly tender inside, served alongside French fries and refreshing creamy coleslaw. It's the ultimate comfort food meal that's perfect for busy weeknights or casual entertaining, and it comes together in less than an hour with simple pantry ingredients.
Save this recipe on Pinterest for later!
Print
Servings: 4 servings
Ingredients
- 1 pound chicken tenders fresh or thawed, patted dry with paper towels
- 2 cups all-purpose flour for the first coating layer
- 1 cup breadcrumbs or panko crumbs panko creates an extra-crispy texture
- 2 eggs, beaten this acts as the binding agent
- 1 cup buttermilk adds tenderness and flavor
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2-3 cups vegetable oil for frying depending on your pan depth
- 3 cups French fries fresh or frozen
- 2 cups coleslaw mix green cabbage, purple cabbage, and carrots
- 1/2 cup mayonnaise for the coleslaw dressing
- 1 tablespoon lemon juice brightens the coleslaw flavor
- Ketchup for dipping or your favorite sauce
Instructions
- Set Up the Breading Station: In one shallow bowl, combine the flour with paprika, garlic powder, onion powder, black pepper, and salt. In a second bowl, whisk together the beaten eggs and buttermilk. In a third bowl, pour the breadcrumbs. This three-station setup ensures an even, thorough coating.
- Coat the Tenders: Pat the chicken tenders dry with paper towels to remove excess moisture. Working one piece at a time, dredge each tender in the seasoned flour, shake off excess, then dip into the egg-buttermilk mixture, and finally coat generously with breadcrumbs, pressing gently so they adhere. Place coated tenders on a clean plate.
- Heat the Oil: Pour vegetable oil into a large skillet or deep frying pan to a depth of about 1.5 to 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), about 5-7 minutes. Use a kitchen thermometer for accuracy, or test with a small piece of bread that should sizzle immediately but not burn.
- Fry the Tenders: Carefully place the breaded tenders into the hot oil, working in batches to avoid overcrowding the pan. Fry for 4-5 minutes until golden brown and crispy, turning halfway through cooking. Use a slotted spoon to flip them gently.
- Drain and Rest: Transfer the fried tenders to a paper towel-lined plate to drain excess oil. Let them rest for 2-3 minutes while they finish crisping up.
- Prepare French Fries: Arrange frozen fries on a baking sheet in a single layer and bake at 400°F (200°C) for 20-25 minutes, stirring halfway through, until golden and crispy. Alternatively, pan-fry or use an air fryer following package directions.
- Make the Coleslaw: In a large mixing bowl, place the coleslaw mix of shredded green cabbage, purple cabbage, and carrots. In a small bowl, whisk together the mayonnaise and lemon juice until smooth. Pour the dressing over the vegetables and toss until evenly coated, then chill until ready to serve.
- Arrange the Platter: Place a generous portion of French fries in the center of a large serving plate. Arrange the hot, crispy chicken tenders around and over the fries in an appealing layout.
- Add the Sides: Pile the chilled creamy coleslaw on one side of the platter for a refreshing balance. Place small bowls of ketchup and any additional sauces alongside the platter so guests can customize their dipping experience.