Kids Chicken Tenders Recipe

Prep chicken

Pat the chicken tenderloins dry with paper towels. If any are large, cut into kid-friendly strips about 3–4 inches long.

Season & rest

Place the tenders in a bowl, add 3 tablespoons buttermilk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat and let rest 5–10 minutes while you prepare breading. The buttermilk helps the breading adhere and keeps the chicken moist.

Mix dry breading

In a shallow dish or pie plate whisk together 1 cup flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon baking powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.

Prepare wet dredge

In a separate shallow bowl beat 1 large egg with 2 tablespoons cold water until homogeneous.

Dredge the tenders

One at a time, shake off excess buttermilk from each tender, dip into the egg wash to coat, then press into the flour mixture, turning to fully coat. Lightly press the flour onto the surface so it adheres. Place breaded tenders on a wire rack or plate while you heat oil. For an extra-crisp edge, double-dip: return to egg wash and coat briefly again in flour mixture (optional).

Heat oil

Pour about 1 cup neutral oil into a medium skillet (enough to reach ~1/2 inch depth). Heat over medium-high until oil reaches 350°F (175°C) or a drop of breadcrumb sizzles immediately.

Flash-fry tenders

Working in a single layer (do not crowd), fry tenders 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). For smaller tenders, 2 minutes per side is often enough. Adjust heat to maintain 325–350°F and prevent burning. Use tongs to turn gently.

Drain

Transfer cooked tenders to a wire rack set over a baking sheet or paper towels. Let rest 2–3 minutes; this keeps them crisp and finishes cooking gently.

While the chicken fries, whisk together 1/4 cup mayonnaise, 2 tablespoons honey, 1 tablespoon yellow mustard, 1/2 teaspoon Dijon, 1/2 teaspoon lemon juice, 1/8 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust sweetness or tang to preference. Chill briefly if you like it cold.

Steamed baby carrots

Place 1 cup baby carrots in a small pot with 2 tablespoons water. Cover and steam over medium heat 6–8 minutes until tender. Drain, toss with 1 teaspoon butter and a pinch of salt.

Apple slices

Core and slice a medium apple into wedges. Serve raw or lightly sauté slices 2–3 minutes in 1 teaspoon butter for a warm side.

Frozen fries (oven)

If using frozen fries, cook according to package directions (usually 18–22 minutes at 425°F), sprinkle with 1/4 teaspoon salt after baking.

Plate 3–4 chicken tenders with the chosen side and a ramekin of honey mustard for dipping. Serve warm.