5 Item Combo Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and cut into 8 even strips (about 3–4 inches long). Pat dry with paper towels.

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. In a second bowl whisk the egg and milk until combined. In a third bowl combine panko breadcrumbs with remaining 1/4 tsp paprika and a pinch of salt.

Bread the tenders

Dredge each chicken strip first in the seasoned flour, shaking off excess, then dip into the egg mixture, and finally press into the panko so they are evenly coated. Place on a plate and let rest 5 minutes to help coating adhere.

Fry the tenders

In a large skillet, heat 1/2 cup vegetable oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry the tenders in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Prep potatoes

Peel (optional) and cut the russet potatoes into 1/4–1/2 inch matchsticks. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Fry fries

In a deep skillet or pot, heat 1.5 cups vegetable oil to about 350°F (175°C). Fry the potatoes in batches so they do not crowd the pan, about 3–4 minutes per batch until golden and crisp. Use a slotted spoon to transfer fries to a paper towel–lined tray and immediately season with 1 tsp salt. Keep warm with the chicken in a low oven if needed.

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/8 tsp black pepper until smooth.

Assemble slaw

Add shredded cabbage and carrots to the dressing and toss until evenly coated. Taste and adjust with additional salt or vinegar if desired. Chill for at least 10 minutes for flavors to meld.

Honey ketchup

In a small bowl combine 1/4 cup ketchup with 1 tablespoon honey and 1 teaspoon mustard. Stir until smooth. Serve chilled or at room temperature.

Barbecue

Spoon 1/4 cup barbecue sauce into a small ramekin for dipping.

Arrange 4 dill pickle slices and two lemon wedges on the plate. Sprinkle chopped parsley lightly over the chicken tenders and fries just before serving for color and freshness.