Chicken Tenders and Fries
Learn how to make crispy, juicy chicken tenders and golden fries at home using simple ingredients and pro techniques. Includes oven, air fryer, and pan-fried methods with expert tips, variations, and storage advice.
Equipment
- 1 Air Fryer or Oven Choose based on method preference
- 1 Mixing Bowls For dredging and marinating
- 1 Sheet Pan For baking or staging tenders
- 1 Wire Rack Helps keep tenders and fries crispy
Ingredients
- For the Chicken Tenders:
- 1½ pounds boneless skinless chicken tenders
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Oil for cooking spray or fry-safe
- For the Fries:
- 4 medium russet potatoes cut into fries
- 2 tbsp cornstarch
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp smoked paprika
- Freshly ground black pepper to taste
Instructions
- Marinate the chicken in buttermilk for at least 30 minutes.
- Set up dredging station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
- Bread the chicken: flour → egg → panko. For extra crispy, double dredge and let rest 10 minutes.
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment and lightly oil.
- Bake tenders for 20–25 minutes, flipping halfway.
- Soak fries in cold water for 30 minutes, then dry thoroughly.
- Toss fries with oil, cornstarch, and seasonings.
- Bake fries on a separate pan for 25–30 minutes, flipping halfway.
- Serve hot with dipping sauces and sides.
Notes
- For air fryer: Cook tenders at 400°F for 10–12 min; fries at 380°F for 15–18 min.
- For pan-frying: Use ½" oil, fry chicken 3–4 minutes per side.
- Make ahead by freezing uncooked breaded tenders for up to 3 months.
- Gluten-free? Use GF breadcrumbs and flour alternatives.