Kids Meals Recipe

Prep breading stations

Set up three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with milk, and one with breadcrumbs combined with grated Parmesan, salt, pepper, and paprika.

Bread the tenders

Pat chicken tenders dry with paper towel. Dredge each tender in flour, shaking off excess, dip into the egg-milk mixture, then press into the breadcrumb-Parmesan mixture until evenly coated. Place on a plate and repeat with all pieces.

Shallow fry

Heat vegetable oil in a large skillet over medium heat (about 325–350°F / moderate). Add breaded tenders in a single layer (work in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain.

Cook french fries according to package directions (if frozen) or fry/ bake fresh-cut fries until golden and crisp. If baking, preheat oven to 425°F (220°C) and bake 12–18 minutes, turning once, until golden. Season lightly with salt.

Warm the cooked corn in a small saucepan or microwave until hot. Stir in a small knob of butter and a pinch of salt. Keep warm until plating.

Portion ketchup and ranch into small dipping cups. Serve a lemon wedge on the plate for optional squeeze over chicken.

Every kids meal includes a visit to the Ice Cream Bar. At service time, provide the child with one scoop of vanilla ice cream and let them choose chocolate syrup and sprinkles, or assemble for them: place scoop in a small bowl, drizzle chocolate syrup, and sprinkle decorations on top.

On a kid-size plate, arrange three chicken tenders, a serving of fries, and a small ramekin of buttered corn. Add dipping cups of ketchup and ranch and a lemon wedge. Inform the guest about the included Ice Cream Bar visit and either hand them an ice cream voucher/token or deliver the plated dessert if assembled in-house.