Big Kid Chicken Platter Recipe
Hand-breaded chicken tenders with steak fries & Kohl-slaw (Get 'em Tossed in a wing sauce + $1.00)
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Ingredients
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For the Chicken Tenders
For the Steak Fries
For the Kohl-slaw
Optional Wing Sauce
Method
For the Chicken Tenders
- 1
Prepare the Chicken
Cut the chicken breast fillets into tenders or strips of desired size.
- 2
- 3
Coat the Chicken
Dip each chicken tender into the flour, shaking off excess, then into the egg, and finally coat with the bread crumbs.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot.
- 5
Fry the Chicken
Carefully place the breaded chicken tenders in the hot oil and fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
For the Steak Fries
- 6
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 7
Prepare the Potatoes
Wash and cut the russet potatoes into thick wedges.
- 8
Season the Fries
In a large bowl, toss the potato wedges with olive oil, salt, paprika, and garlic powder until evenly coated.
- 9
Bake the Fries
Spread the seasoned potato wedges in a single layer on a baking sheet. Bake for 30-35 minutes, flipping halfway through, until crispy and golden.
For the Kohl-slaw
- 10
Mix the Vegetables
In a large bowl, combine the shredded cabbage and carrots.
- 11
Make the Dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 12
Combine
Pour the dressing over the cabbage and carrots. Toss until well coated. Refrigerate for at least 30 minutes before serving.
Optional Wing Sauce
- 13
Toss in Sauce
If desired, toss the cooked chicken tenders in buffalo wing sauce before serving.