Chicken Tender Plate Recipe
crispy fried chicken tenders served w/ coleslaw & mac n cheese. choice of creole honey mustard or buttermilk ranch dipping sauce.
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Ingredients
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Chicken Tenders
Coleslaw
Mac n Cheese
Dipping Sauces
Method
Chicken Tenders
- 1
Prepare the Chicken
Cut the chicken breast into strips, about 1 inch wide.
- 2
Set Up Breading Station
In one bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. In another bowl, whisk eggs and buttermilk together.
- 3
Bread the Chicken
Dredge each chicken strip in the flour mixture, dip it in the egg mixture, and then coat it again with the flour mixture.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken tenders in batches until golden brown, about 5-7 minutes. Drain on paper towels.
Coleslaw
- 5
Mix Ingredients
In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- 6
Combine and Chill
Pour the dressing over the cabbage mixture and toss to combine. Chill in the refrigerator for at least 30 minutes before serving.
Mac n Cheese
- 7
Cook the Pasta
In a large pot, boil salted water and cook elbow macaroni according to package instructions. Drain and set aside.
- 8
Make the Cheese Sauce
In the same pot, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually add milk, whisking until smooth. Add shredded cheese, salt, and pepper, stirring until melted and creamy.
- 9
Combine
Add the cooked macaroni to the cheese sauce and stir to combine. Cook for another 2-3 minutes until heated through.
Dipping Sauces
- 10
Prepare the Dipping Sauces
In a small bowl, mix honey and Dijon mustard together for creole honey mustard. Serve ranch dressing as the second dipping sauce.