Chicken Tenders and Fries Made Super Easy
These crispy chicken tenders and golden baked fries are a comforting, crowd-pleasing meal made with simple pantry ingredients. Perfect for weeknights, casual gatherings, or weekend treats!
Equipment
- Mixing bowls
- Baking Sheet
- Deep Skillet or Frying Pan
- Tongs
- Meat Thermometer
- Paper Towels
- Oven
- Stovetop
Ingredients
Chicken Tenders
- 1 pound boneless, skinless chicken breasts or tenderloins cut into strips
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1.25 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika sweet or smoked
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 0.25 teaspoon cayenne pepper optional, for heat
- vegetable oil for frying
Fries
- 1 pound Russet or Yukon Gold potatoes cut into 1/4-inch thick sticks
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon garlic powder optional
- 0.25 teaspoon onion powder optional
- 0.25 teaspoon paprika optional
Instructions
- Preheat the oven to 450°F (230°C) and lightly grease a baking sheet.
- Soak the sliced potatoes in hot water for 10 minutes. Drain and pat dry.
- Toss potatoes with olive oil, salt, pepper, and optional spices. Spread on the baking sheet and bake for 15–20 minutes. Flip and bake another 5–10 minutes until crispy and golden.
- Set up dredging stations: bowl 1 with flour, salt, pepper, garlic powder, onion powder, and paprika; bowl 2 with beaten eggs; bowl 3 with breadcrumbs.
- Pat chicken dry. Dredge in flour, dip in eggs, and coat with breadcrumbs.
- Heat 2 inches of oil in a skillet to 365°F (185°C). Fry chicken in batches for 8–10 minutes until golden brown and cooked through. Drain on paper towels.
Notes
For a lighter version, bake the chicken tenders at 425°F for 15–20 minutes, flipping once halfway. Serve with dipping sauces like honey mustard, ranch, or ketchup for extra flavor.