Kids Chicken Tenders W / Fries Recipe

Marinate

Pat chicken tenderloins dry with paper towels. Place them in a bowl and pour buttermilk over the tenders so they are all coated. Cover and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and flavors the chicken.

Prepare Breading Stations

In a shallow dish combine the flour, 1 tsp salt, 1 tsp black pepper, paprika, and garlic powder. In a second shallow dish beat the egg. In a third dish place the breadcrumbs.

Bread the Tenders

Remove one tenderloin from the buttermilk, letting excess drip off. Dredge it in the seasoned flour, shaking off excess, dip into the beaten egg, then press into breadcrumbs until evenly coated. Place on a wire rack or tray and repeat with remaining tenders.

Fry (Stovetop)

Pour vegetable oil into a large skillet to depth of about 1/2 inch (about 1/2 to 3/4 cup depending on pan) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry tenders in batches without crowding for 2.5–3 minutes per side, turning once, until golden brown and internal temperature registers 165°F (74°C). Transfer to a paper-towel-lined plate to drain.

Alternative Oven Method

Preheat oven to 425°F (220°C). Arrange breaded tenders on a baking sheet lined with parchment. Lightly spray tops with cooking spray. Bake 12–15 minutes, flipping halfway, until golden and internal temperature is 165°F (74°C).

Prepare Potatoes

Wash and peel potatoes if desired. Cut into 1/3-inch thick sticks for classic fries. Rinse cut potatoes in cold water until water runs clear to remove excess starch, then pat completely dry with a towel.

Cook Fries — Oven

Preheat oven to 425°F (220°C) if not already hot from oven tenders. Toss dried potato sticks with 2 tbsp vegetable oil, 1 tsp salt and 1 tsp pepper. Arrange in a single layer on a baking sheet without overlapping. Bake 20–25 minutes, flipping once halfway, until golden and crisp.

Cook Fries — Stovetop (optional for faster service)

Heat 1/4 inch oil in a heavy skillet over medium-high heat. Fry potato sticks in batches for 3–5 minutes per side until crisp and golden. Drain on paper towels and season immediately with salt and pepper.

Place 3–4 chicken tenders and a portion of fries on a kids' plate. Serve with small ramekins of ketchup and/or ranch dressing for dipping. Allow to cool slightly before serving to children.