Crispy Chicken Tenders Plate

Instructions

Step 1. In a bowl, season the chicken strips with salt, black pepper, garlic powder, and paprika.

Step 2. Place the flour in one shallow bowl.

Step 3. In a second bowl, whisk together the eggs and milk.

Step 4. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, dried parsley, and a pinch of salt.

Step 5. Dredge each chicken strip in the flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture.

Step 6. Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).

Step 7. Fry the chicken tenders in batches for 4–5 minutes per side, or until golden brown and cooked through.

Step 8. Transfer the cooked tenders to a paper towel-lined plate to drain excess oil.

Step 9. For the coleslaw, combine the green cabbage, red cabbage, and carrots in a large bowl.

Step 10. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.

Step 11. Pour the dressing over the vegetables and toss until evenly coated.

Step 12. For the dipping sauce, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, black pepper, and fresh parsley until smooth.

Step 13. Arrange the crispy chicken tenders on serving plates alongside the coleslaw.

Step 14. Serve with the creamy dipping sauce on the side.

Step 15. Garnish with additional chopped parsley if desired and serve immediately.

Storage and Reheating Tips

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.

Keep the coleslaw and dipping sauce refrigerated in separate containers.

Reheat the chicken tenders in an oven or air fryer at 375°F (190°C) for 5–8 minutes to restore crispiness.

Avoid microwaving the tenders if possible, as the coating may become soft.

The coleslaw is best enjoyed within 1–2 days for maximum freshness and crunch.