Kids Chicken Tenders Recipe

Prep

Pat chicken tenders dry with paper towels. Season lightly with 0.5 tsp salt and 0.25 tsp black pepper distributed across pieces.

Set up dredging stations

Place flour, cornstarch, 0.5 tsp salt, 0.5 tsp garlic powder and 0.5 tsp paprika in a shallow bowl and whisk to combine. In a second bowl, whisk together buttermilk and 1 egg until smooth. In a third bowl, place panko breadcrumbs.

Coat the tenders

Working one at a time, dredge each tender in the flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, then press into panko breadcrumbs until evenly coated. Place on a wire rack while you finish coating the rest.

Fry the tenders

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (reserve remaining oil if needed). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. Fry tenders in batches (do not overcrowd) 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 or rack to drain. If you prefer baking, preheat oven to 425°F (220°C), place coated tenders on a parchment-lined sheet, spray lightly with oil, and bake 12–15 minutes, flipping once, until crisp and cooked through.

Keep warm

If frying in batches, keep cooked tenders warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches.

Oven method (recommended for kids): Preheat oven to 425°F (220°C). Toss frozen tater tots with 1 tbsp oil and 1/4 tsp salt in a bowl to coat. Spread in a single layer on a rimmed baking sheet. Bake 18–22 minutes, turning once halfway through, until golden and crisp.

Fry method (optional): Heat 1/2 inch vegetable oil in skillet to 350°F (175°C). Fry tots in batches 3–4 minutes until golden and crisp. Drain on paper towels and sprinkle with 1/4 tsp salt.

Combine mayonnaise, sour cream, honey, Dijon mustard, lemon juice, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and slightly glossy. Taste and adjust seasoning—add an extra 1/2 tsp honey for sweeter kids' preference or a pinch more salt if needed. Chill briefly if time allows; sauce thickens as it cools.

Arrange warm chicken tenders and tater tots on a kids' plate. Place velvet sauce and ketchup in small dipping cups. Garnish with chopped parsley if desired. Serve immediately while hot and crispy.