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.

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Prep Time 20

Cook Time 25

Resting Time 10

Total Time 55

Servings: 4 people

Course: comfort food, family meals, Kid-Friendly

Cuisine: American, Southern

Calories: 490

Ingredients Equipment Method Notes

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

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

Method

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.