Chicken Tenders Recipe

Slice and season

Trim any fat from the chicken breasts and cut into 4–6 tender-sized strips (about 3–4 inches long). Pat dry with paper towels. In a bowl, sprinkle the chicken with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika; toss to coat evenly. Let rest 5–10 minutes while you prepare breading.

Set up breading station

Place the 3/4 cup flour in a shallow dish. In a second shallow dish, whisk the 2 eggs with 2 tablespoons milk until smooth. In a third shallow dish, combine 1 cup breadcrumbs and 2 tablespoons grated Parmesan (if using).

Coat chicken

Working with one piece at a time: dredge each chicken strip in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture to fully coat. Place breaded strips on a sheet tray; repeat until all strips are breaded. For extra-crispy tenders, double-dip: return to egg and breadcrumbs once more.

Pan-fry method (recommended for kids menu texture)

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F / oil should ripple when a breadcrumb is dropped in). Add chicken tenders in a single layer without overcrowding (work in batches if necessary). Fry 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a tray or paper towel-lined plate to drain for 2–3 minutes.

Alternative: Oven-baked method

Preheat oven to 425°F (220°C). Lightly oil a baking sheet or line with parchment. Arrange breaded tenders on the sheet and lightly spray or brush tops with oil. Bake 12–15 minutes, flipping halfway, until golden and internal temperature is 165°F. Baking yields a slightly lighter texture and is easier for larger batches.

Oven (simple, kid-friendly)

Preheat oven according to frozen fries package (typically 425°F / 220°C). Spread 16 oz frozen fries in a single layer on a baking sheet, toss with 1 tablespoon oil if desired, and bake as package directs (usually 18–22 minutes), turning once for even browning. Remove, lightly season with 1 tsp salt, and keep warm.

Deep-fry or air-fry options

Deep-fry: Heat oil to 350°F and fry frozen fries 3–4 minutes until crisp; drain and salt. Air-fry: Arrange fries in a single layer and air-fry at 400°F for 10–15 minutes, shaking occasionally, until crisp; season with salt.

In a small bowl, whisk together 3 tablespoons mayonnaise, 1 tablespoon yellow mustard, 2 tablespoons honey, 1/2 teaspoon lemon juice (or apple cider vinegar), and 1/8 teaspoon salt until smooth. Taste and adjust sweetness or tang (add more honey or mustard) to suit kids' preferences. Chill until ready to serve.

Arrange warm chicken tenders and fries on a plate. Place a small ramekin of honey mustard for dipping. Garnish with optional chopped parsley and lemon wedges on the side. Serve immediately while tenders are hot and fries are crisp.