Chicken Tender Plate Recipe
All Plates served with French fries and Coleslaw
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Ingredients
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Chicken Tenders
French Fries
Coleslaw
Method
Chicken Tenders
- 1
Prepare the Chicken
Slice the chicken breasts into strips and season with salt, black pepper, garlic powder, and paprika. Set aside.
- 2
- 3
Bread the Chicken
Dip each chicken strip first into the flour, then into the egg mixture, and finally coat it with breadcrumbs. Ensure that each strip is fully coated.
- 4
Fry the Chicken
In a large skillet, heat 2 cups of vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken strips. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
French Fries
- 5
Prepare the Potatoes
Peel the russet potatoes and cut them into strips or wedges, depending on your preference.
- 6
Soak the Potatoes
Soak the potato strips in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with a paper towel.
- 7
Fry the Potatoes
In a deep fryer or large pot, heat 4 cups of vegetable oil to 350°F (175°C). Carefully add the potato strips in batches and fry for 5-6 minutes or until golden and crispy. Remove and drain on paper towels, then sprinkle with salt.
Coleslaw
- 8
Prepare the Vegetables
Shred the green cabbage and carrots. You can use a knife, mandoline, or food processor for this step.
- 9
Make the Dressing
In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 10
Combine and Serve
Add the shredded cabbage and carrots to the dressing and toss to coat evenly. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
