Half Order Of Freebird Chicken Tenders & Fries Gf Recipe

Prep the chicken

Pat the 3 chicken tenderloins dry with paper towels. Lightly season both sides with 0.25 tsp freshly ground black pepper and 0.25 tsp of the kosher salt (reserve the rest for the flour mix).

Make wet and dry dredges

In a shallow bowl, whisk together 0.25 cups buttermilk (or whole milk) and 1 large egg until smooth. In a second shallow bowl, combine 0.25 cups gluten-free all-purpose flour, 2 tbs cornstarch, the remaining 0.25 tsp kosher salt, 0.5 tsp garlic powder, and 0.5 tsp paprika; mix well. In a third shallow bowl, mix 0.33 cups gluten-free breadcrumbs with 1 tbs grated Parmesan (if using).

Coat the tenders

Working one at a time, lightly dredge each tender first in the flour-cornstarch-spice mix, shaking off excess; then dip into the buttermilk-egg wash; then press into the breadcrumb-Parmesan mixture to coat completely. Place coated tenders on a wire rack and let rest 5 minutes to set the coating.

Heat oil and fry

Pour 2 cups vegetable oil into a medium skillet or Dutch oven, deep enough for shallow frying (about 1"–1.5" depth). Heat over medium-high until the oil reaches 350°F (175°C) — or test by dropping a pinch of breadcrumb into oil; it should sizzle and float. Fry the tenders in batches without crowding for 3–4 minutes per side, until golden brown and an internal temperature of 165°F (74°C) is reached. Use tongs to turn gently.

Drain and finish

Transfer cooked tenders to a paper-towel-lined plate or a wire rack set over a sheet pan to drain. Sprinkle a light pinch of salt if desired. Serve immediately with ketchup and/or ranch on the side.

Oven-baked alternative

If you prefer not to fry: preheat oven to 425°F (220°C). Place coated tenders on a parchment-lined baking sheet sprayed lightly with oil. Spray the tops of the tenders with cooking spray. Bake 12–15 minutes, flip once halfway, until golden and internal temp 165°F (74°C).

Oven-Baked Fries (recommended for kids)

Preheat oven to 425°F (220°C). Wash and scrub 1 russet potato; cut into 1/4" sticks. Rinse under cold water and pat dry. Toss fries with 1 tbs vegetable oil and 0.25 tsp kosher salt so they are evenly coated. Spread in a single layer on a baking sheet (do not overcrowd). Bake 20–25 minutes, flipping once at 10–12 minutes, until edges are golden and tender. Serve warm.

Deep-Fried Quick Fries (optional)

Heat oil to 350°F (175°C) in a deep pan. Fry potato sticks in small batches 3–4 minutes until golden and crisp. Drain on paper towels and season immediately with 0.25 tsp salt.

Fresh Fruit (alternative side)

If selecting fruit instead of fries: wash fruit and cut as needed. Combine 0.5 cups mixed fresh fruit (strawberries halved, banana sliced, grapes halved) in a small bowl and chill briefly if desired. Serve cold.

Portion 2 tbs ketchup and 2 tbs ranch dressing into small ramekins or packets. Arrange the 3 cooked chicken tenders and the chosen side (fries or fruit) on a small kids’ plate.

Pour fountain drink 240 ml into a child-sized cup with 2–3 pieces of ice (optional). Label or confirm drink choice when serving. For children under 10, consider offering a caffeine-free option when available.

Serve immediately while tenders and fries are warm. Provide a napkin and fork if desired for the child.