Crispy Fried Chicken Tenders with French Fries and Creamy Coleslaw

Instructions

Step 1: Place the chicken tenderloins in a large bowl and pour the buttermilk over them.

Step 2: Add the hot sauce if using, stir well, cover, and refrigerate for at least 2 hours or overnight.

Step 3: In a shallow bowl, combine the flour, panko breadcrumbs, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Step 4: Remove the chicken from the buttermilk, allowing excess liquid to drip off.

Step 5: Coat each chicken tender thoroughly in the flour mixture, pressing gently to create a thick coating.

Step 6: Place the coated tenders on a wire rack and let them rest for 10 minutes.

Step 7: Preheat the oven to 425°F (220°C).

Step 8: Toss the fries with vegetable oil, salt, garlic powder, and paprika.

Step 9: Spread the fries on a baking sheet in a single layer and bake for 30–35 minutes, turning halfway through, until golden and crispy.

Step 10: While the fries bake, heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).

Step 11: Fry the chicken tenders in batches for 4–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).

Step 12: Transfer the cooked chicken to a wire rack or paper towel-lined tray to drain excess oil.

Step 13: In a large bowl, combine the green cabbage, red cabbage, carrots, and parsley.

Step 14: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, celery seed, salt, and black pepper.

Step 15: Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 16: Arrange the crispy chicken tenders, French fries, and creamy coleslaw on serving plates.

Step 17: Serve with ketchup on the side and enjoy immediately.

Storage and Reheating Tips

Store leftover chicken tenders, fries, and coleslaw separately in airtight containers in the refrigerator for up to 4 days.

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

French fries are best reheated in an air fryer or hot oven at 400°F (200°C) for 4–6 minutes.

Coleslaw should be kept refrigerated and served cold.

The chicken tenders can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.