Kid's Recipe

Chicken Tenders and Sides

1. 1

   Prepare chicken

   Pat the chicken breasts dry with paper towels. Slice each breast into 6–8 strips about 1/2 inch thick so pieces are similar in size for even cooking. Season the raw strips lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   Set up breading station

   In a shallow bowl or plate, spread the flour. In a second bowl, whisk eggs with the milk until smooth. In a third shallow bowl, combine breadcrumbs, grated Parmesan, remaining 1/2 teaspoon salt, 3/4 teaspoon black pepper, and paprika.

3. 3

   Bread the chicken

   Working one piece at a time, dredge each chicken strip in flour, shake off excess, dip into the egg-milk mixture, then press into the breadcrumb mixture to coat completely. Place coated strips on a plate and let rest 5 minutes so coating adheres.

4. 4

   Pan-fry the tenders

   Heat a large nonstick skillet over medium heat. Add 3 tablespoons oil and warm until shimmering (about 1–2 minutes). Add chicken strips in a single layer without crowding — cook in batches if necessary. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack or paper towel-lined plate to drain.

5. 5

   Bake the fries

   While you bread the chicken (or during frying), preheat oven to 425°F (220°C). Spread frozen smiley fries or small potato fries on a baking sheet in a single layer, toss with 1/2 tablespoon of melted butter if desired. Bake according to package instructions (usually 12–18 minutes), turning once, until crisp and golden.

6. 6

   Steam the veggies

   Place the frozen peas and carrots in a small saucepan with 1–2 tablespoons water. Cover and heat over medium-high until steaming and tender, about 3–5 minutes. Drain any excess water and stir in remaining 1/2 tablespoon butter and a pinch of salt to taste.

7. 7

   Finish and serve

   Arrange 3 chicken tenders, a portion of fries, and a small scoop of peas & carrots on each kid's plate. Serve with 1 tablespoon ketchup and 1 tablespoon ranch dressing per plate for dipping. Let cool slightly before serving to children.