Chicken Tender Platter Recipe

Marinate

Place the chicken tenders in a bowl or zip-top bag. Pour the buttermilk over the chicken, add 1/2 teaspoon of the salt and 1/4 teaspoon black pepper, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours). This tenderizes and flavors the chicken.

Prep Breading Stations

Set three shallow dishes in a line: 1) flour seasoned with remaining 1 tsp salt, 1/2 tsp black pepper, garlic powder (1/2 tsp of the listed amount) and onion powder (1/4 tsp); 2) beaten eggs; 3) panko mixture (panko breadcrumbs, grated Parmesan, remaining garlic powder, onion powder, smoked paprika). Stir to combine the panko mixture evenly.

Bread the Tenders

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour (shake off excess), then dip in beaten eggs, then press into the panko mixture to coat thoroughly. Place breaded tenders on a wire rack and let sit 10 minutes to help the coating adhere.

Cook

In a large skillet, heat 1/4-inch (about 1.5 cups) of vegetable oil over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in ~30 seconds. Fry tenders in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined tray or wire rack. Keep warm in a 200°F (95°C) oven if needed. Alternatively, for oven-finished method: cook 12–14 minutes at 425°F (220°C), flipping halfway, until golden and 165°F inside.

Finish & Serve

Squeeze fresh lemon over the cooked tenders and serve hot alongside coleslaw and fries. Provide optional dipping sauce on the side.

Make the dressing by whisking together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, lime juice (if using), salt, and pepper in a small bowl until smooth and creamy.

In a large bowl combine shredded green cabbage, red cabbage, shredded carrots, sliced green onions, and chopped cilantro. Pour the dressing over the vegetables and toss until evenly coated. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or lime juice if desired. Chill at least 15 minutes to let flavors marry before serving.

Preheat oven to 425°F (220°C) if baking. If frying, heat oil in a deep fryer or heavy pot to 350°F (175°C).

After cutting the potatoes into 1/3-inch fries, rinse them under cold water until water runs clear to remove excess starch. Pat dry thoroughly with a clean towel.

Toss the dried potato sticks with cornstarch until lightly coated, then drizzle with olive oil and toss to distribute. Season with garlic powder, smoked paprika, kosher salt, and black pepper.

For oven method: spread fries in a single layer on a parchment-lined baking sheet (do not overcrowd). Bake 25–30 minutes, flipping once halfway, until golden and crisp. For fry method: working in batches, fry fries 3–5 minutes until golden and crisp, drain on paper towels and immediately season with a pinch more salt.

Hold fries warm and crisp in a single layer on a baking sheet in a 200°F (95°C) oven until ready to serve.

Whisk together mayonnaise, sriracha, lemon juice, honey, and a pinch of salt until smooth. Adjust heat or tang to taste. Chill briefly before serving.