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Crispy Chicken Tenders Plate

Crispy Chicken Tenders Plate

This crispy chicken tenders plate features golden, panko-crusted chicken tenderloins with a perfectly seasoned exterior, served alongside homemade crispy fries and a refreshing cabbage coleslaw. Perfect for busy weeknights or meal prepping for the week, this complete meal delivers restaurant-quality comfort food in less than an hour.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Hannah Brooks

Ingredients

  • 1 pound chicken tenderloins patted dry for maximum crispiness
  • 1 cup all-purpose flour
  • 2 eggs, beaten serves as your binding agent
  • 2 cups panko breadcrumbs for that signature crunch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • oil for frying vegetable or canola oil works best
  • 4 large potatoes cut into fries
  • 2 tablespoons oil for the fries
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage adds color and nutrition
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise for the slaw dressing
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • Optional toppings ketchup, honey mustard, ranch sauce, or fresh herbs like parsley or chives

Instructions

  • Set Up the Breading Station: Place the flour in one shallow bowl, beaten eggs in another, and combine the panko breadcrumbs with paprika, garlic powder, onion powder, black pepper, and salt in a third bowl, mixing thoroughly.
  • Bread the Tenders: Pat your chicken tenderloins dry with paper towels, then coat each piece in flour, shaking off excess, dip into egg, and finally press into the panko mixture until fully coated on all sides.
  • Prepare for Frying: Place the breaded tenders on a plate and let them rest for 5 minutes while you heat your oil to 350°F in a deep skillet or Dutch oven.
  • Fry to Perfection: Carefully place the tenders into the hot oil in batches, avoiding overcrowding, and fry for 5-7 minutes until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
  • Drain and Rest: Remove the cooked tenders with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  • Prepare Fries (Oven Method): Cut potatoes into fries, toss with 2 tablespoons oil and salt, spread on a baking sheet, and bake at 425°F for 25-30 minutes, stirring halfway through, until golden and crispy.
  • Prepare Fries (Stovetop Method): Cut potatoes into fries, parboil for 5 minutes, drain well, then pan-fry in hot oil over medium-high heat for 10-12 minutes until golden brown and tender inside.
  • Combine Slaw Vegetables: In a large bowl, toss together the shredded green cabbage, purple cabbage, and carrots.
  • Make Coleslaw Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth, then season with salt and pepper to taste.
  • Dress the Slaw: Pour the dressing over the cabbage mixture and toss well until all vegetables are evenly coated, then refrigerate until ready to serve.
  • Arrange the Fries: Place a generous portion of hot, crispy fries on your serving plate or platter.
  • Add the Tenders: Arrange the golden chicken tenders alongside or on top of the fries, ensuring they're still warm and crispy.
  • Serve the Coleslaw: Add a heaping scoop of the chilled coleslaw to the plate, providing a cool, tangy contrast to the hot fried items.
  • Include Condiments: Serve with ketchup, honey mustard, or your favorite dipping sauce on the side.