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Golden chicken tenders served with coleslaw and fries on a plate

Crispy Chicken Tenders with Coleslaw & Fries

This recipe features tender chicken tenders coated in a golden crispy crust, paired with fresh coleslaw and satisfying fries, making it a classic favorite for family dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs chicken tenderloins Opt for fresh chicken for best flavor.
  • 1 cup buttermilk Can substitute with plant-based milk blended with vinegar.
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp paprika Use smoked paprika for addition of flavor.
  • 1 tsp salt
  • 0.5 tsp black pepper
Crispy Coating
  • 1.5 cups all-purpose flour Can use gluten-free flour blend.
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Parmesan cheese
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
Fries
  • 4 large potatoes, cut into fries Can substitute with frozen pre-cut fries.
  • 2 tbsp vegetable oil
  • to taste salt
Coleslaw
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 large carrot, shredded
  • 0.5 cup mayonnaise Can substitute with yogurt-based dressing for a healthier option.
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • to taste salt and pepper Adjust seasoning as necessary.
Serving
  • to taste ketchup For serving with fries.

Method
 

Preparation
  1. In a medium bowl, whisk together the buttermilk, egg, garlic powder, paprika, salt, and pepper. Add the chicken tenderloins, ensuring they are well coated. Let them soak for 30 minutes in the refrigerator.
  2. In a shallow dish, mix the flour, panko breadcrumbs, Parmesan cheese, onion powder, paprika, and salt.
  3. Preheat your oven to 425°F (220°C). Toss the cut potatoes in vegetable oil and spread them evenly on a baking sheet.
  4. In a large bowl, combine the green cabbage, purple cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix until evenly coated and refrigerate.
Cooking
  1. Bake the fries for 30–35 minutes or until they are golden and crispy, flipping halfway through.
  2. Heat oil in a deep skillet over medium-high heat until it reaches 350°F (175°C). Fry the coated chicken tenders in batches for about 4–5 minutes per side until golden brown.
Serving
  1. Plate the crispy chicken tenders alongside the french fries and coleslaw. Drizzle ketchup over the fries or serve it on the side.

Notes

Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, bake in the oven at 375°F (190°C) for about 15 minutes.