Kids Meal Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 6–8 strips about 1/2" thick so they are bite-size for kids.

Set up breading station

Place the flour in a shallow bowl and season with 1/4 tsp salt and a pinch of pepper. In a second bowl, whisk the egg with the milk. In a third bowl, combine the breadcrumbs, Parmesan, paprika, remaining 1/4 tsp salt and 1/8 tsp pepper.

Bread the tenders

Working one at a time, dredge each chicken strip in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture so they are evenly coated. Place breaded strips on a plate.

Cook

Heat a large nonstick skillet over medium heat and add 3 tbs cooking oil. When the oil shimmers, add the chicken strips in a single layer (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to rest for 2 minutes.

If you prefer oven-baked tenders, place breaded strips on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once, until golden and 165°F internally.

Preheat and cut

Preheat oven to 425°F (220°C). Scrub the potato and cut into sticks roughly 1/3"–1/2" thick for kid-friendly fries. Pat dry with paper towels to remove excess moisture.

Toss and bake

Toss potato sticks with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp paprika (if using) until coated. Spread in a single layer on a parchment-lined baking sheet. Bake 18–22 minutes, turning once halfway, until edges are golden and centers are tender.

If making both fries and oven tenders, bake fries and tenders together on separate sheets, placing fries on the upper rack and tenders on the middle rack so they finish at the same time (rotate sheets halfway through).

Prepare vegetables

If using baby carrots, steam or simmer in a small pot of water for 4–6 minutes until just tender. Drain, toss with 1/2 tsp butter and a light pinch (1/8 tsp) of salt. If using cucumber slices or sugar snap peas, rinse and serve raw for a crisp, cool contrast.

Portion ketchup and ranch into small ramekins for dipping. Arrange 4–6 chicken tenders, a small handful of fries, and the vegetable side on a child-sized plate. Add a lemon wedge for squeezing over the chicken if desired.

Allow the meal to cool slightly before serving to a child; check temperature to avoid burns.