Chicken Tenders and Fries Made Super Easy

There was a time when dinner had to be fast, satisfying, and picky-eater approved. I had just moved into my own apartment, and cooking wasn’t exactly second nature yet. One night, craving something familiar and comforting, I remembered the chicken tenders and fries my mom used to make on busy weeknights. I gave it a try with what I had on hand; basic pantry staples, a couple of chicken breasts, and a few potatoes, and to my surprise, it turned out pretty great. Since then, this recipe has become a go-to in my kitchen.

It’s simple, dependable, and brings that warm feeling of homemade comfort food without the hassle. No matter if it’s just you in the kitchen or you’re making dinner for the whole family, this dish always hits the spot.

Table of Contents

Best Times to Enjoy Chicken Tenders

This classic combo isn’t just delicious; it’s incredibly versatile. Here are some of the best moments to serve up chicken tenders with fries:

Family dinners: Best for busy evenings when you want a meal that’s quick to prepare and sure to make everyone happy. Chicken tenders and fries are always a safe bet, especially with kids at the table.

Casual gatherings: Great for game day, movie night, or laid-back hangouts. This dish is easy to serve in batches and pairs well with dipping sauces and side snacks.

Weekend treats: Ideal when you’re in the mood for something fun and homemade without spending all day in the kitchen. It hits that sweet spot between comfort and ease.

Ingredients

For the chicken tenders

• 1 pound boneless, skinless chicken breasts or tenderloins, cut into strips
  
• 1 cup all-purpose flour
  
• 2 large eggs, beaten
  
• 1 ¼ cups panko breadcrumbs
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1 teaspoon paprika (sweet or smoked)
  
• ½ teaspoon salt
  
• ½ teaspoon freshly ground black pepper
  
• Optional: ¼ teaspoon cayenne pepper for added heat
  
• Vegetable oil for frying
  

For the fries

• 1 pound all-purpose potatoes (e.g., Russet or Yukon Gold), cut into uniform sticks
  
• 2 tablespoons olive oil
  
• ½ teaspoon salt
  
• ½ teaspoon freshly ground black pepper
  
• Optional: ¼ teaspoon garlic powder, ¼ teaspoon onion powder, or ¼ teaspoon paprika for seasoning

Step-by-Step Instructions

Preparing the fries

• Preheat the oven to 450°F (230°C) and lightly grease a large baking sheet with olive oil
  
• Wash and slice the potatoes into even 1/4-inch thick sticks
  
• Let the potato sticks sit in a bowl of hot water for 10 minutes—this helps wash away the extra starch and makes them crispier when baked.
  
• Thoroughly drain the potatoes and dry them using a clean towel. Toss them with 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of pepper, and any optional seasonings you like.
  
• Arrange the fries in a single, even layer on the baking sheet so they cook evenly and get nicely crisp.
  
• Bake the fries for 15 to 20 minutes, then flip them and return to the oven for another 5 to 10 minutes, or until they’re golden and crisp on the edges.
  

Preparing the chicken tenders

• Set up three dredging stations:
  
  • Bowl 1: mix 1 cup flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper
    
  • Bowl 2: beat 2 large eggs
    
  • Bowl 3: add 1 ¼ cups panko breadcrumbs
    
• Pat the chicken pieces dry with a paper towel to help the coating stick
  
• Dredge each chicken strip first in the seasoned flour, then dip into the beaten eggs, and finally coat in breadcrumbs
  
• Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat to 365°F (185°C)
  
• Fry the chicken in batches for 8 to 10 minutes, turning occasionally until they are golden brown and fully cooked inside
  
• Transfer the tenders to a plate lined with paper towels to drain any excess oil before serving

Side Dishes Suggestions for Chicken Tenders and Fries

Looking to round out your meal? These side dishes pair perfectly with crispy chicken tenders, adding variety, flavor, and a touch of balance to your plate:

• Coleslaw: A cool, creamy coleslaw brings a tangy crunch that cuts through the richness of the fried chicken. It’s a classic pairing that adds freshness and a bit of acidity to balance every bite.

• Steamed vegetables: Broccoli, green beans, or even carrots work well here. Lightly steamed with just a touch of salt or butter, they add color, nutrients, and a wholesome element that makes the plate feel more rounded and satisfying.

• Cornbread: Soft, golden, and just a little sweet, cornbread is the kind of side that feels like a warm hug. It’s especially good when served slightly warm with a dab of butter alongside your tenders.

• Macaroni and cheese: Creamy, cheesy, and ultra-comforting, mac and cheese is a beloved side that’s hard to resist. The soft pasta and rich sauce are a great contrast to the crisp coating on the chicken. Want to make it from scratch? Check out this Macaroni and Cheese – Easy Recipe for a quick and creamy side.

• Fruit salad: Light, juicy fruits like melon, grapes, or berries bring a refreshing end to the meal. A fruit salad works as a palate cleanser and adds a splash of natural sweetness that complements the savory main dish.

Mistakes to Avoid When Making Chicken Tenders and Fries

• Skipping the soak for fries: Soaking the potato sticks in hot water pulls out excess starch, which helps them crisp up in the oven. Skipping this step often leads to limp or soggy fries.

• Overcrowding the frying pan: When you add too many chicken pieces at once, the oil temperature drops quickly. This prevents the tenders from crisping up properly and can leave them greasy or unevenly cooked.

• Inadequate seasoning: Seasoning only the surface isn’t enough. The flour mixture and breadcrumb coating both need seasoning to ensure every bite is flavorful inside and out.

• Incorrect dredging order: Always go from flour to egg to breadcrumbs. This layering helps the coating stick better during frying, creating that perfect crunchy exterior.

• Not monitoring oil temperature: Using a thermometer helps you keep the oil at a consistent 365°F. If the oil is too hot, the outside will burn before the inside is fully cooked. Too cool, and the chicken absorbs too much oil and turns out greasy.

Conclusion

Making chicken tenders and fries at home is one of those simple joys that never gets old. With just a few ingredients and easy steps, you can create a meal that feels both comforting and satisfying. It’s a dish that works for any occasion, whether you’re cooking for yourself or sharing with family and friends. Feel free to play around with spices, swap in your favorite dipping sauces, or add fun sides to make it your own. Once you try it, this recipe might just become a regular in your kitchen too. Hungry for more? Visit my Pinterest Bords for daily inspiration and delicious recipe ideas.

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