Kids Tenders With French Fries Recipe

Prep the chicken

Trim any fat from the chicken breasts and cut into 6 strips (about 12 oz total will yield 6 kid-sized tenders). Pat dry with paper towels.

Marinate

Place the chicken strips in a shallow bowl or zip-top bag. Pour the buttermilk over the chicken, cover, and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and adds mild tang favored by kids.

Make dredging stations

In one shallow dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. In a second dish, beat the egg with 1 tablespoon water. In a third dish, place the panko breadcrumbs.

Dredge the tenders

Remove one chicken strip from the buttermilk, letting excess drip off. Dredge first in the flour mixture (tap off excess), then dip in the beaten egg, then press into the panko breadcrumbs to coat completely. Repeat with remaining strips. Place on a wire rack while you heat oil.

Fry the tenders

Pour about 1" of vegetable oil into a heavy skillet or sauté pan and heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry chicken tenders in batches (do not overcrowd) 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain.

Alternative: oven-bake

To bake instead, preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined baking sheet sprayed lightly with oil. Spray tops with a little cooking spray and bake 12–14 minutes, flipping once halfway, until golden and cooked through (165°F).

Prep the potatoes

Wash and peel the russet potatoes if desired. Cut into 1/3"–1/2" thick sticks for classic fries. Soak the cut fries in cold water for 20 minutes to remove excess starch, then drain and pat completely dry with towels.

Season and cook (oven option)

Toss dried fries with 2 tablespoons vegetable oil, 1 teaspoon salt, and 1 teaspoon black pepper. Spread in a single layer on a parchment-lined baking sheet. Bake at 425°F (220°C) for 20–25 minutes, turning once, until golden and crisp at the edges.

Or fry the fries

For crispier fries, heat 2–3 cups oil in a heavy pot to 325°F (163°C). Fry the potatoes in batches 3–4 minutes to cook through but not brown. Remove and drain. Increase oil to 375°F (190°C) and fry again 1–2 minutes until golden and crisp. Drain on paper towels and season immediately with salt and pepper.

Arrange 3 chicken tenders and a portion of fries on each kids' plate. Serve with small ramekins of ketchup and optional ranch dressing for dipping.

Let hot items rest 2 minutes so they are safe for children to eat, then check temperature before serving.