Chicken Tender Platter Recipe
hand breaded, served with shoestring fries and coleslaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken Tenders
Slice the chicken breasts into strips. In three separate bowls, place the flour mixed with salt, pepper, garlic powder, and paprika in one bowl; whisk the eggs in the second bowl; and put the breadcrumbs in the third bowl.
- 2
Bread the Chicken
Dip each chicken strip first in the flour mixture, then in the egg, and finally in the breadcrumbs to coat evenly.
- 3
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken strips and fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- 4
Cook the Fries
Prepare the shoestring fries according to package instructions in the oven or fryer.
- 5
Make the Coleslaw
In a bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk together the mayonnaise, vinegar, and sugar. Pour the dressing over the cabbage and carrots, and toss to coat.
- 6
Serve
Plate the chicken tenders alongside the shoestring fries and coleslaw. Enjoy your Chicken Tender Platter!