Description
Crispy Chicken Tenders with Garlic Fries
Golden, crunchy chicken tenders served with perfectly seasoned garlic fries and a rich dipping sauce.
Ingredients
For the Chicken Tenders:
1 lb chicken tenders
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil for frying
For the Garlic Fries:
1 lb russet potatoes, cut into fries
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
For the Dipping Sauce:
1/2 cup barbecue sauce
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Instructions
1. Prepare the Fries:
Preheat the oven to 400°F (200°C). Toss the potato fries with olive oil, minced garlic, salt, and pepper.
Spread on a baking sheet and bake for 25-30 minutes until golden and crispy. Sprinkle with fresh parsley.
2. Prepare the Chicken Tenders:
Season the chicken tenders with salt and pepper.
Dredge each tender in flour mixed with garlic powder and paprika, dip into the beaten eggs, and coat with panko breadcrumbs.
3. Fry the Tenders:
Heat vegetable oil in a skillet to 350°F (175°C). Fry the chicken tenders in batches for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
4. Serve:
Plate the crispy chicken tenders alongside garlic fries. Serve with barbecue sauce for dipping.
Step-by-Step Guide
Follow this detailed guide for perfect results. First, cut your russet potatoes into uniform 1/4-inch sticks for even cooking. Soak them in cold water for 30 minutes, then pat completely dry—this is the secret to crispier fries. While they soak, set up your chicken breading station: one bowl with flour and spices, one with beaten eggs, and one with panko. Bread all tenders and place them on a wire rack before frying to let the coating set. For frying, use a deep, heavy-bottomed pot and maintain the oil temperature of 350°F. Fry in small batches to avoid crowding and temperature drops. Bake the fries while you fry the chicken.
Serving Suggestions
Elevate this classic meal with creative sides and sauces. Serve the tenders and fries on a large platter for a casual, shareable feast. Offer a trio of dipping sauces: classic barbecue, honey mustard, and a creamy ranch. For a fresh contrast, add a simple side salad with a tangy vinaigrette or some crisp coleslaw. These tenders also make excellent sliders when placed in small buns with a slice of cheese and pickles.
How-to Summary
Cut and soak potatoes, then toss with oil, garlic, S&P. Bake at 400°F for 25-30 mins. For chicken, set up three bowls: seasoned flour, beaten egg, panko. Dredge each tender in flour, egg, then panko. Fry in 350°F oil for 3-4 mins per side until golden. Drain. Serve together with sauce.
Frequently Asked Questions
Can I bake the chicken tenders instead of frying? Yes. Place breaded tenders on a greased wire rack over a baking sheet. Lightly spray with oil and bake at 400°F for 15-20 minutes, flipping halfway, until cooked through.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness. Avoid the microwave.
What can I use instead of panko? Regular breadcrumbs or crushed cornflakes work well, but panko provides the lightest, crispiest texture.
Why are my fries soggy? The most common reasons are not drying the soaked potatoes thoroughly or overcrowding the baking sheet, which steams them instead of roasting.
Can I make this gluten-free? Absolutely. Use a 1-to-1 gluten-free flour blend and gluten-free panko breadcrumbs for the chicken coating.
Common Mistakes to Avoid
- Not soaking and drying the potato fries, leading to sogginess.
- Overcrowding the frying pan or baking sheet, which lowers oil temperature and steams food.
- Using oil that isn’t hot enough, causing the chicken to absorb oil and become greasy.
- Moving the chicken tenders immediately after placing them in the oil; let them fry for 90 seconds to set the crust before turning.
- Neglecting to season each component—the flour, the chicken, and the fries—adequately.
Conclusion
This recipe for Crispy Chicken Tenders with Garlic Fries delivers a satisfying, restaurant-quality meal at home. By following the step-by-step guide and heeding the common mistakes, you’ll achieve perfectly crunchy tenders and flavorful, golden fries every time. Don’t forget to experiment with the serving suggestions and dipping sauces to make the dish your own. It’s a crowd-pleasing classic that proves simple ingredients, when prepared with care, can create something truly delicious.