Tendies Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 strips about 1" wide. Pat strips dry with paper towels.

Set up dredging stations

In a shallow bowl whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl whisk eggs with milk until blended. In a third shallow bowl combine panko breadcrumbs with grated Parmesan (if using).

Coat the tenders

Working in batches, dredge each chicken strip first in the seasoned flour (shake off excess), then dip into the egg wash, then press into the breadcrumb mixture to fully coat. Place coated tenders on a wire rack and let rest 5 minutes to set the crust.

Fry the tenders

Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C) or a drop of breadcrumb sizzles immediately. Fry chicken in batches without crowding for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a paper towel-lined plate or wire rack. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.

Prepare potatoes

Preheat oven to 425°F (220°C). Rinse and scrub potatoes; cut into 1/4"–1/2" thick fries. For crisper fries, soak cut potatoes in cold water for 20 minutes, then drain and pat very dry.

Season and bake

Toss dried potato sticks with 1 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika. Arrange in a single layer on a baking sheet lined with parchment. Bake 20–25 minutes, flipping halfway, until golden and crisp. For extra crispness, broil 1–2 minutes at the end, watching closely.

BBQ sauce

Pour store-bought BBQ sauce into a small serving bowl. Warm slightly if desired.

Honey mustard

In a small bowl whisk together mayonnaise, honey, Dijon mustard, apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust honey or mustard balance to preference.

Place a portion of fries on each plate, arrange 5–6 chicken tenders alongside, and add small bowls or dollops of BBQ sauce and honey mustard. Garnish with lemon wedges and chopped parsley if using. Serve immediately while hot.