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Golden Chicken Tenders Plate

A beloved comfort dish featuring crunchy, juicy chicken tenders, crispy fries, and creamy coleslaw, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 500 g chicken tenders Choosing high-quality, fresh chicken tenders is crucial.
  • 1 cup flour Can be substituted with gluten-free flour for a gluten-free version.
  • 2 eggs beaten eggs
  • 1.5 cups breadcrumbs (panko) For extra crunch.
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • Salt, to taste
  • Oil for frying Ensure oil is hot enough to prevent greasy chicken.
For the Fries
  • 2 large potatoes Soak in cold water before frying for optimal texture.
For the Coleslaw
  • 2 cups coleslaw mix (green cabbage, purple cabbage, carrots)
  • 1/2 cup mayonnaise Use dairy-free mayo for a vegan option.
  • 1 tbsp apple cider vinegar
  • 1 tsp honey Omit for a vegan version.
  • Salt & pepper to taste
For Serving
  • Ketchup or favorite dipping sauce

Method
 

Preparation
  1. Slice the potatoes into thick fries and soak them in cold water for about 15 minutes.
  2. In a bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Season the chicken tenders and coat them in flour.
  3. Dip the chicken tenders into the beaten eggs and then coat them evenly with panko breadcrumbs.
Cooking
  1. Heat oil in a deep pan until shimmering. Fry the breaded chicken for 5-6 minutes until golden brown.
  2. Avoid overcrowding the pan; frying in batches helps maintain the oil temperature.
  3. In a separate bowl, mix coleslaw greens with mayonnaise, apple cider vinegar, honey, salt, and pepper until creamy.
Serving
  1. Arrange crispy tenders on a plate alongside fries and coleslaw. Drizzle with ketchup or desired dipping sauce.

Notes

For best results, follow storage and reheating tips. Leftovers can be stored in the fridge for up to three days.