Crispy Chicken Tenders with Fries and Coleslaw

Instructions

Step 1: Place the chicken strips in a bowl with buttermilk and let them marinate for at least 30 minutes.

Step 2: In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Step 3: Dip each chicken strip into the flour mixture, then into the beaten eggs, and finally coat with breadcrumbs.

Step 4: Heat vegetable oil in a deep skillet over medium heat.

Step 5: Fry the chicken tenders in batches for 4–5 minutes on each side until golden brown and fully cooked.

Step 6: Transfer the cooked chicken tenders to a paper towel-lined plate to remove excess oil.

Step 7: Cook the French fries according to package instructions or fry fresh potato strips until golden and crispy.

Step 8: In a large bowl, combine shredded cabbage, purple cabbage, shredded carrot, mayonnaise, vinegar, sugar, salt, and black pepper to prepare the coleslaw.

Step 9: Arrange the crispy chicken tenders, fries, coleslaw, and ketchup on serving plates.

Step 10: Garnish with fresh parsley and serve immediately while hot.

Storage and Reheating Tips

Store leftover chicken tenders, fries, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken tenders and fries in an oven or air fryer at 375°F (190°C) for 8–10 minutes to maintain crispiness.

Coleslaw is best served cold and fresh. Stir well before serving if stored in the refrigerator.