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Perfect Pair: The Best Chicken Tenders & Fries Ever Created

This recipe is a celebration of two classic comfort foods—crispy chicken tenders and golden, crispy fries. The chicken tenders are juicy on the inside and perfectly crunchy on the outside, while the fries are seasoned to perfection. This dish is perfect for a family dinner or as a crowd-pleasing appetizer at your next gathering.
 
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 8 -10 chicken tenders and 4 servings of fries
Author Chef Layla

Ingredients

For the Chicken Tenders:

  • 1 lb boneless skinless chicken breast or tenderloins
  • 1 cup buttermilk or milk with 1 tbsp lemon juice
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cayenne pepper optional for heat
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • Vegetable oil for frying

For the Fries:

  • 4 large russet potatoes peeled and cut into fries
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • Freshly ground black pepper to taste

For Serving:

  • Ranch dressing or honey mustard sauce
  • Ketchup
  •  

Instructions

For the Chicken Tenders:

  • Marinate the Chicken: In a large bowl, combine the chicken pieces with buttermilk. Cover and refrigerate for at least 2 hours, or up to overnight.
  • Prepare the Breading: In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). In another dish, beat the eggs. Place the panko breadcrumbs in a third dish.
  • Bread the Chicken: Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, shaking off the excess. Dip into the beaten eggs, then coat with the panko breadcrumbs, pressing gently to adhere.
  • Fry the Chicken: Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). Fry the chicken tenders in batches for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.

For the Fries:

  • Prep the Potatoes: Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly with paper towels.
  • Parboil the Fries: Bring a large pot of salted water to a boil. Add the potato fries and cook for 5-7 minutes, just until they start to soften. Drain and let them cool slightly.
  • Season the Fries: Preheat the oven to 425°F. Toss the parboiled fries with olive oil, garlic powder, paprika, salt, and pepper.
  • Bake the Fries: Spread the fries in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
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