Kid's Chicken Tenders & Potatoes Recipe

Prepare chicken

Slice the 0.5 lb chicken breast into two even tenders. Pat dry with paper towel and set aside.

Set up breading stations

In one shallow bowl combine 0.5 cup all-purpose flour and 0.25 tsp salt and 0.125 tsp black pepper. In a second bowl beat 1 large egg with 1 tbs milk. In a third bowl combine 0.75 cup breadcrumbs, 2 tsp grated Parmesan (if using), 0.5 tsp paprika and remaining pinch of black pepper.

Bread the tenders

Working one piece at a time, dredge each tender in the flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Place on a plate and repeat for the second tender.

Pan-fry the tenders

Heat a large nonstick skillet over medium heat. Add 0.5 cup vegetable oil and 1 tsp butter (optional) and warm until shimmering but not smoking (about 325–350°F if using a thermometer). Add the breaded tenders and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Avoid overcrowding; if pan is small, cook one at a time. Transfer cooked tenders to a paper towel-lined plate to drain and rest 2 minutes.

Prepare potatoes

Wash and dry 10 oz small potatoes. Cut into small bite-size pieces or 1/2-inch cubes so they cook quickly and are kid-friendly. If preferred, you can peel them, but leaving skin on adds texture.

Par-cook (optional for faster crisping)

To shorten pan time, microwave the cut potatoes in a microwave-safe bowl covered with a loose lid or plate for 2–3 minutes until just tender but not falling apart. Drain any released moisture and pat dry.

Fry the potatoes

Heat a skillet over medium-high heat and add 2 tbs vegetable oil. When hot, add the potatoes in a single layer. Season with 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp garlic powder if using. Cook without stirring for 3–4 minutes to let a crust form, then stir or flip pieces and continue cooking another 6–8 minutes, stirring occasionally, until golden brown and fork-tender. Total time will be 10–12 minutes depending on size. Toss with 1 tsp chopped parsley if desired.

Plate 2 chicken tenders and a generous portion of fried potatoes. Serve with 2 tbs ketchup or preferred dipping sauce and a lemon wedge if desired. Let cool slightly for kids and test temperature before serving.