Fried Chicken Tenders Recipe
Served with fries & coleslaw.
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Ingredients
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Chicken Tenders
Fries
Coleslaw
Method
Chicken Tenders
- 1
Marinate the Chicken
In a large bowl, combine the chicken breast strips and buttermilk. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Breading
In a separate bowl, mix the flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and onion powder until well combined.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the oil over medium heat until it reaches 350°F (175°C).
- 4
Bread the Chicken
Remove the chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture, ensuring it's fully coated.
- 5
Fry the Chicken
Carefully place the breaded chicken tenders into the hot oil. Fry in batches for about 3-5 minutes per side or until golden brown and cooked through. Use a thermometer to ensure internal temperature reaches 165°F (74°C).
- 6
Drain and Serve
Remove the fried chicken tenders and place them on a paper towel-lined plate to drain excess oil. Serve hot.
Fries
- 7
Prepare the Potatoes
Wash and peel the potatoes. Cut them into even strips to make fries.
- 8
Heat the Oil
In a separate pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Fries
Carefully place the potato strips into the hot oil in batches, frying for about 4-6 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 10
Season
While the fries are still hot, sprinkle with salt to taste.
Coleslaw
- 11
Mix the Vegetables
In a large bowl, combine the shredded cabbage and carrots.
- 12
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 13
Combine
Pour the dressing over the cabbage and carrots. Toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving.