Kids Menu Chicken Tenders Recipe

Marinate

Pat the 3 chicken tenderloins dry with paper towel. In a shallow bowl, whisk together 1/2 cup buttermilk and 1 large egg until smooth. Add the tenders to the buttermilk mixture, pressing them down so they’re fully coated. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours for more tenderizing).

Prepare Breading

In a second shallow bowl combine 3/4 cup all‑purpose flour, 1/2 cup breadcrumbs, 2 tablespoons grated Parmesan (optional), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika. Mix until evenly distributed.

Bread the Tenders

Remove each tender from the buttermilk mixture, letting excess drip off, then dredge in the flour/breadcrumb mixture, pressing lightly so the coating adheres. Place breaded tenders on a plate or rack and let rest 5 minutes to set the crust.

Cook

Pour about 1 cup vegetable oil into a heavy skillet to a depth of about 1/4–1/2 inch (enough for shallow frying). Heat over medium heat until oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. Carefully add the breaded tenders (do not overcrowd; cook in one batch). Fry for 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel‑lined plate to drain.

Alternative: Bake

To bake instead, preheat oven to 425°F (220°C). Place breaded tenders on a parchment‑lined baking sheet lightly sprayed with oil. Spray tops of tenders with a little oil and bake 12–15 minutes, flipping halfway, until golden and internal temperature is 165°F (74°C).

Preheat oven to 425°F (220°C). Scrub and dry 1 medium russet potato. Cut into kid‑friendly shoestring fries or thicker steak‑cut fries (about 1/4–1/2 inch thick). Toss the cut potatoes in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/8 teaspoon black pepper until evenly coated.

Spread fries in a single layer on a baking sheet lined with parchment (don’t crowd). Bake for 20–25 minutes, flipping once at about 12 minutes, until crisp and golden at the edges. For extra crispness, after baking broil 1–2 minutes while watching closely.

If you prefer fried fries: heat 1/2 inch vegetable oil in a skillet to 350°F (175°C). Fry potatoes in batches 3–4 minutes per side until golden and cooked through. Drain on paper towels and season immediately with a little extra salt.

Arrange three cooked chicken tenders and a portion of fries on a kids’ plate. Serve with 2 tablespoons ketchup and 2 tablespoons ranch dressing on the side. Offer an optional lemon wedge to squeeze lightly over the tenders if desired.

Let the tenders rest 1–2 minutes before serving so they’re not too hot for children. Check temperature and cut one tender to confirm it’s cooked through (no pink, juices clear).