Chicken Tender Basket Recipe

Prepare chicken

Trim any excess fat from chicken breasts. If using breasts, slice into 1"-wide strips (tenders). Pat pieces dry with paper towels.

Marinate

In a bowl combine buttermilk and egg; whisk until smooth. Submerge the chicken strips in the buttermilk mixture, cover, and refrigerate 20–30 minutes (or up to 2 hours for more tenderizing).

Make breading station

In one shallow dish combine flour, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow dish whisk the remaining buttermilk-egg mixture (if any). In a third dish combine panko and grated Parmesan.

Dredge

Remove a chicken strip from the buttermilk, let excess drip off, dredge lightly in seasoned flour, dip into the egg/buttermilk again, then press into the panko-Parmesan mixture to coat evenly. Place on a rack. Repeat with all pieces.

Heat oil

Pour vegetable oil into a deep 10" skillet or Dutch oven to reach about 1/2" depth (about 1.5–2 cups). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Fry

Fry chicken tenders in batches without crowding, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet to drain and keep crisp. If desired, finish in a 200°F oven to keep warm.

Alternative oven-baked option

Preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined baking sheet, spray or brush lightly with oil, and bake 12–15 minutes, flipping once, until golden and cooked through.

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed (if using), salt, black pepper, and lemon juice until smooth and slightly tangy.

Add shredded green cabbage, red cabbage, and shredded carrot to the bowl. Toss thoroughly to coat all vegetables with dressing.

Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar if needed. For best flavor, refrigerate at least 15 minutes before serving to let flavors meld.

Prep potatoes

Wash and (optionally) peel potatoes. Cut into 1/4"–3/8" sticks for fries. Soak in cold water 20–30 minutes to remove excess starch, then drain and pat completely dry with towels.

Cook — oven method

Preheat oven to 425°F (220°C). Toss dried potato sticks with 2 tbsp oil, 1 tsp salt, 1/4 tsp pepper and smoked paprika. Spread in a single layer on a parchment-lined baking sheet. Roast 20–30 minutes, flipping once halfway, until golden and crisp.

Cook — fry method

Heat oil in a deep pot to 350°F (175°C). Fry potatoes in batches 3–5 minutes until lightly golden and tender; remove and drain, then increase oil to 375°F and fry a second time 1–2 minutes to crisp. Drain on paper towels and immediately season with salt and pepper.

Arrange fries and chicken tenders in a basket or on a plate. Spoon a generous portion of house coleslaw into a small ramekin or place alongside. Add lemon wedges and ketchup or preferred dipping sauce.

Serve immediately while tenders and fries are hot and crispy. Leftover coleslaw keeps covered in the refrigerator up to 3 days.