Chicken Tenders & Chips Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast into 3–4 even strips about 1/2 inch thick so they cook evenly. Pat strips dry with paper towel.

Set up dredging stations

In a shallow bowl combine the flour and 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. In a second bowl whisk together the egg and milk until smooth. In a third shallow dish combine the breadcrumbs, garlic powder, paprika, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.

Coat the chicken

Working one piece at a time, lightly dredge a chicken strip in the flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumbs to coat evenly. Place coated strips on a wire rack or a plate while you finish coating the rest.

Heat oil and fry

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron or stainless) to reach roughly 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Fry chicken strips in batches (do not crowd) for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning.

Drain and rest

Transfer cooked tenders to a paper towel–lined plate or wire rack to drain for 2–3 minutes. Serve warm with lemon wedges and dipping sauces if desired.

Prepare potatoes

Peel (optional) and cut the potatoes into 1/3–1/2 inch thick sticks for classic chips. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Pat completely dry with a clean kitchen towel or paper towels.

Par-fry (recommended) or single fry

For crispier chips: heat 2 cups oil in a heavy pot to 325°F (160°C). Fry the potato sticks in batches for 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for 1.5–3 minutes until golden and crisp. For a quicker single fry, heat oil to 375°F and fry 3–5 minutes until golden and cooked through, but texture will be less crisp.

Season

Immediately after frying, transfer chips to a plate or basket lined with paper towels and sprinkle with the teaspoon of salt and optional black pepper. Toss gently to distribute seasoning and serve hot alongside the tenders.

Place ketchup and honey mustard in small ramekins or bowls. Serve chilled or at room temperature. Offer both as dipping options for the tenders and chips.