Kids Tenders Recipe

Prep the chicken

If using chicken breasts, slice into 1/2-inch to 3/4-inch wide strips. Pat the pieces dry with paper towels and place in a shallow dish.

Marinate in buttermilk

Pour 1/2 cup buttermilk over the chicken pieces, stir so all pieces are coated, cover, and refrigerate for at least 15 minutes (up to 1 hour). This tenderizes and helps coating stick.

Prepare breading stations

Set up three shallow bowls or plates: (1) flour mixed with 2 tbs cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder; (2) 1 beaten large egg; (3) panko breadcrumbs mixed with remaining (none) — use 1/2 cup panko as-is. Place bowls in order: flour, egg, panko.

Bread the tenders

Remove one piece of chicken from buttermilk, shake off excess, dredge in the seasoned flour (press to coat), dip into beaten egg, then press into panko breadcrumbs until fully coated. Place on a wire rack or plate. Repeat with remaining pieces.

Heat the oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) so it comes up about 1/3 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry the tenders

Working in batches to avoid crowding, add breaded chicken strips to the hot oil. Fry 2 to 3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer cooked tenders to a wire rack or paper towel-lined plate to drain.

Finish

If you prefer oven-finished tenders for less oil: place breaded tenders on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F (220°C) for 12–14 minutes, flipping halfway, until golden and cooked through.

Prepare fries (frozen)

If using frozen fries, cook according to package instructions. For oven method: spread fries in a single layer on a baking sheet, toss with 1 tbs vegetable oil and 1/2 tsp salt, bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until crisp and golden.

Prepare fries (fresh)

If using fresh potatoes, cut into uniform sticks, rinse to remove starch, pat dry, toss with 1 tbs oil and 1/2 tsp salt. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, or deep-fry in hot oil (350°F/175°C) for 3–5 minutes until golden. Drain on paper towels and sprinkle with additional salt to taste.

Portion 2 tbs ketchup and 2 tbs ranch into a small ramekin or container for dipping. Add a lemon wedge on the plate if desired for a light squeeze over tenders.

Assemble the kids meal: place 3–4 chicken tenders with a serving of fries on a kid-sized plate. Include the dipping sauce ramekin and the chosen drink (juice box, milk, or small soda).