Instructions
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
Step 2: Cut potatoes into thick fries and toss with a bit of oil, salt, and pepper. Spread on the baking sheet and bake for 20-25 minutes until golden and crispy.
Step 3: Mix flour, paprika, garlic powder, onion powder, black pepper, and salt in a shallow bowl.
Step 4: Combine panko breadcrumbs and parmesan cheese in another shallow bowl.
Step 5: Beat the egg in a third shallow bowl.
Step 6: Coat each chicken tender in the flour mixture, shaking off excess, then dip in egg, and finally roll in the panko-parmesan mixture.
Step 7: Heat oil in a large skillet over medium-high heat. Fry chicken tenders for 5-7 minutes per side until golden brown and cooked through.
Step 8: In a bowl, combine coleslaw mix, mayonnaise, and apple cider vinegar. Toss until well coated.
Step 9: Arrange chicken tenders, fries, and coleslaw on a plate. Serve with ketchup on the side.
Storage and Reheating Tips
Store leftover chicken tenders and fries in an airtight container in the refrigerator for up to 3 days. Keep the coleslaw separate to prevent it from becoming soggy.
Reheat chicken tenders in a 350°F oven for about 10 minutes until warmed through. For fries, use an oven or air fryer to restore their crispiness.
The coleslaw is best enjoyed fresh, but you can make the dressing ahead and toss it with the cabbage mixture just before serving.
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