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Crispy Chicken Tenders with Coleslaw & Fries

A delightful dish featuring succulent chicken tenders marinated to perfection, crispy fries, and a refreshing homemade coleslaw, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 1.5 lbs chicken tenderloins Fresh or thawed
  • 1 cup buttermilk For marinating
  • 1 large egg Large egg for binding
  • 1 tsp garlic powder For flavor
  • 1 tsp paprika For flavor
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups all-purpose flour For coating
  • 1 cup panko breadcrumbs For extra crunch
  • 0.5 cup grated Parmesan cheese For added flavor
  • 1 tsp onion powder For flavor
  • 2 tbsp vegetable oil For frying
For the Fries
  • 4 large potatoes, cut into fries Use your choice of potatoes
For the Coleslaw
  • 3 cups shredded green cabbage Freshly shredded
  • 1 cup shredded purple cabbage
  • 1 large carrot, shredded
  • 0.5 cup mayonnaise Or substitute with Greek yogurt
  • 1 tbsp apple cider vinegar For tanginess
  • 1 tsp sugar Optional for balancing flavor
  • to taste salt and pepper Adjust to preference
  • to serve Ketchup For serving with fries

Method
 

Marination
  1. In a bowl, whisk together the buttermilk, egg, garlic powder, paprika, salt, and pepper. Add the chicken and coat well. Cover and refrigerate for 30 minutes.
Coating the Chicken
  1. In a shallow dish, mix the flour, panko breadcrumbs, Parmesan cheese, onion powder, paprika, and salt. Press the marinated chicken into the mixture to coat thoroughly.
Cooking Fries
  1. Preheat your oven to 425°F (220°C). Toss the cut potatoes in vegetable oil and arrange them on a baking sheet. Bake for 30–35 minutes, flipping halfway, until golden and crispy.
Preparing Coleslaw
  1. In a large bowl, combine the green cabbage, purple cabbage, carrot, mayonnaise, vinegar, sugar, salt, and pepper. Mix well and refrigerate until serving.
Frying Chicken
  1. Heat oil in a deep skillet to 350°F (175°C). Fry the chicken tenders in batches for 4–5 minutes per side until golden brown and cooked through.
Serving
  1. Plate the chicken tenders with a generous serving of fries and a helping of coleslaw. Drizzle ketchup over the fries if desired, and enjoy hot!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For optimal crispness, reheat in the oven.