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Golden Chicken Tenders With Coleslaw And Fries

Crispy, golden chicken tenders paired with vibrant coleslaw and crispy fries make for a perfect comfort food meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken Tenders
  • 1.5 lbs chicken tenderloins Choose fresh, organic, and free-range for best quality.
  • 1 cup buttermilk Can substitute with almond milk for dairy-free version.
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups all-purpose flour A gluten-free mix can be used.
  • 1 cup panko breadcrumbs Toasted for extra crunch if desired.
  • 0.5 cup grated Parmesan cheese Freshly grated preferred for better flavor.
  • 1 tsp onion powder
For the Fries
  • 4 large potatoes, cut into fries Whole potatoes yield the best texture.
  • 2 tbsp vegetable oil
For the Coleslaw
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 medium carrot, shredded
  • 0.5 cup mayonnaise Substitute with plant-based mayo for vegan option.
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • Salt and pepper to taste
For Serving
  • Ketchup For serving with fries.

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together buttermilk, egg, garlic powder, paprika, salt, and black pepper. Add chicken tenderloins, coating them fully. Refrigerate for 30 minutes.
Prepare the Crispy Coating
  1. In a shallow dish, mix the flour, panko breadcrumbs, Parmesan cheese, onion powder, paprika, and remaining salt. Press each tender into this mixture, ensuring a thick coating.
Cook the Fries
  1. Preheat your oven to 425°F (220°C). Toss cut potatoes with vegetable oil and arrange them on a baking sheet. Bake for 30-35 minutes, flipping halfway through.
Make the Coleslaw
  1. In a large mixing bowl, combine green cabbage, purple cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir well and refrigerate until ready to serve.
Fry the Chicken
  1. Heat oil in a deep skillet to 350°F (175°C). Fry chicken tenders in batches for 4-5 minutes per side, until they are golden brown and fully cooked.
Serve
  1. Plate your crispy chicken tenders alongside the fries and coleslaw. Drizzle ketchup over the fries if desired. Enjoy hot!

Notes

For maximum freshness, store coleslaw separately from chicken tenders. These can be kept in the fridge for up to 3 days or frozen for up to 2 months.