5 Chicken Tenders & French Fries Recipe

Chicken Tenders with French Fries

1. 1

   Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or a silicone mat.

2. 2

   Wash and dry the russet potatoes. Cut into uniform fries about 1/4 inch thick; pat dry to remove surface moisture.

3. 3

   In a large bowl, toss the potato sticks with 2 tablespoons olive oil (fries), 1 teaspoon salt, 0.5 teaspoon paprika, and 0.5 teaspoon garlic powder until evenly coated. Spread in a single layer on one baking sheet.

4. 4

   Bake fries on the middle rack for 25–30 minutes, turning once halfway, until golden and crisp. Remove and keep warm if needed.

5. 5

   While fries bake, pat the chicken tenders dry. In a small bowl, combine 1 teaspoon salt, 0.5 teaspoon black pepper, 1 teaspoon paprika (for chicken), and 1 teaspoon garlic powder; rub evenly over the tenders.

6. 6

   Set up a dredging station: place all-purpose flour in a shallow dish. Beat the eggs in another shallow bowl.

7. 7

   In a third shallow dish, mix breadcrumbs with 1 teaspoon paprika (for chicken) and 1 teaspoon garlic powder (for chicken) until well combined.

8. 8

   Dredge each chicken tender in flour, shaking off any excess.

9. 9

   Dip the floured tenders into the beaten eggs, allowing excess to drip off, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.

10. 10

    Place the coated tenders on a parchment-lined baking sheet. Lightly brush or spray the tops with 2 tablespoons olive oil (for chicken) to help with browning.

11. 11

    Bake the chicken tenders for 12–15 minutes, turning once halfway, until the coating is golden and the internal temperature reaches 165°F (74°C).

12. 12

    If fries finished early, keep them warm on a warmed tray. Plate the crispy chicken tenders with the hot fries on the side and serve immediately.