Kids Eat Free Recipe

Prep chicken

Cut chicken into 3–4 tender-sized strips if not pre-cut. Pat dry with paper towel.

Set up breading station

In one shallow bowl combine flour, 0.25 tsp salt, 0.125 tsp black pepper and paprika. In a second bowl whisk together milk and egg. In a third bowl place breadcrumbs.

Bread the tenders

One at a time: dredge each chicken strip in flour mixture (shake off excess), dip into milk-egg mixture, then press into breadcrumbs to coat evenly. Place on a plate and repeat until all strips are coated.

Cook tenders

Heat a 10–12 inch skillet over medium heat and add vegetable oil. When oil shimmers (about 325–350°F if using a thermometer), add breaded tenders in a single layer without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reads 165°F. Remove to a paper-towel-lined plate to drain.

Cook fries

While tenders cook, bake or fry frozen french fries according to package directions (typically 12–18 minutes in a 425°F oven, flipping halfway). Season with a pinch of salt after cooking.

Plate meal

Arrange 2–3 chicken tenders and a portion of fries on the kid's plate. Serve ketchup for dipping.

Preheat oven to 475°F (245°C). Roll or press 1/2 cup dough into a 6–7 inch round on a parchment-lined baking sheet. Brush edge lightly with olive oil.

Spread pizza sauce evenly over dough leaving a 1/4 inch border. Sprinkle shredded mozzarella evenly.

Bake in preheated oven for 8–10 minutes until crust is golden and cheese is bubbly. Let rest 1–2 minutes, slice into 3–4 kid-friendly pieces and serve with cucumber slices and carrots.

Wash and arrange baby carrots, cucumber slices and apple slices on the plate. Place 2 tbs ranch and 2 tbs ketchup in small ramekins for dipping.

Tip: For apples, toss slices in a light squeeze of lemon or a sprinkle of sugar to prevent browning if not serving immediately.

Pour 1 cup of apple juice or milk into a child-sized cup. Add a pudding cup or small scoop of ice cream in a small bowl or cup for dessert.