Craving the ultimate comfort food? These crispy chicken tenders and fries are a must-try! Juicy, golden, and full of flavor, this easy homemade recipe brings restaurant-quality results to your kitchen. Perfect for weeknight dinners, family meals, or picky eaters!
Chicken tenders and fries are the kind of comfort food that instantly brings a smile to your face. There’s just something magical about the golden crunch of crispy tenders paired with a pile of perfectly seasoned fries. It’s simple, it’s nostalgic, and it hits the spot every single time, kind of like this chicken tenders McD-style copycat that’s always a hit with the kids.
In our house here in Florida, this dish is a family favorite. Whether it’s movie night, a quick weeknight dinner, or a fun weekend lunch, chicken tenders and fries always get cheers from my three kids. Even my husband, who claims to be “cutting back on fried food,” can’t resist sneaking one (or two) straight off the plate.
This recipe is all about that homemade touch without the hassle. No deep fryer, no complicated steps, just good food made with love. So grab your ingredients, tie on your apron, and let’s make something everyone’s going to crave again and again!
Table of contents
- Main Ingredients for Chicken Tenders and Fries (What You’ll Need)
- Additional Ingredients (Optional but Awesome)
- Expert Tips (From My Florida Kitchen to Yours)
- Recommended Techniques for The Best Chicken Tenders and Fries
- Step-by-Step Instructions
- Additional Guide: Variations & Cooking Hacks
- FAQs about Chicken Tenders and Fries
- Conclusion
Main Ingredients for Chicken Tenders and Fries (What You’ll Need)
Let’s keep it simple but packed with flavor. Here’s what you’ll need to whip up these delicious chicken tenders and fries:
For the Fries:
- 1 ½ lbs all-purpose potatoes (about 650 g): These are great for that classic fry texture.
- 2 tablespoons olive oil: Helps the fries crisp up in the oven.
- ½ teaspoon fine sea salt: Just enough to bring out the flavor.
- ½ teaspoon black ground pepper: A little kick without being spicy.
- 1 teaspoon garlic powder: Adds that mouthwatering aroma.
- ½ teaspoon onion powder: Enhances the savory depth.
- ½ teaspoon sweet paprika powder: For color and subtle sweetness. Use hot paprika if you like a little heat!
For the Chicken Tenders:
- 2 lbs chicken tenders (about 900 g): Choose tenderloins for quick, juicy results. Or, switch it up with this rice crispy chicken recipe that brings serious crunch to the table.
- 1 ½ cups flour (180 g): The base for a crispy coating.
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon sweet paprika powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 eggs: Helps the coating stick.
- 1 cup vegetable oil (for frying): Or as needed. You want enough to cover the bottom of your pan.
Additional Ingredients (Optional but Awesome)
Let’s be honest, sometimes it’s the extras that take your chicken tenders and fries from good to great. Here are a few add-ins and swaps:
- Cayenne pepper: Add a pinch to the flour mix for a spicy kick.
- Buttermilk: Soak the chicken tenders in buttermilk for a few hours to make them even more tender and flavorful.
- Panko breadcrumbs: Mix with flour for an extra crunchy crust.
- Fresh herbs: A sprinkle of chopped parsley or rosemary over the fries after baking gives a gourmet touch.
- Parmesan cheese: Toss fries in grated Parmesan right out of the oven. Pure magic.
- Avocado or peanut oil: Great high-heat alternatives for frying.
Expert Tips (From My Florida Kitchen to Yours)
I’ve made chicken tenders and fries more times than I can count, and these tips are game-changers:
- Double-dip for crunch: Coat the chicken in flour, then egg, then flour again. This creates that irresistible crispy shell.
- Let the batter rest: After coating the chicken, let it sit for 10 minutes before frying. It helps the crust stick better.
- Don’t overcrowd the pan: Fry in batches to keep the oil temperature steady. Overcrowding makes the tenders soggy.
- Use a wire rack: Drain cooked tenders and fries on a rack instead of paper towels. It keeps everything nice and crisp.
- Preheat your baking sheet: For the fries, stick your pan in the oven while it preheats. The fries will sizzle as soon as they hit the surface.
- Soak the potatoes: If you’ve got the time, soak your potato sticks in cold water for 30 minutes to remove excess starch. This makes for crispier fries.
- Season while hot: Always sprinkle seasoning on fries and tenders while they’re fresh and hot so it sticks better.
- Air fryer approved: Both the fries and the tenders can be made in the air fryer for a healthier twist without sacrificing crunch. Or, take it outside and try grilled chicken tenders for a smoky spin on this classic.
Recommended Techniques for The Best Chicken Tenders and Fries
Want that golden-brown perfection? Stick to these tried-and-true methods:
- Bread in stages: Flour > Egg > Flour again. Keeps things tidy and effective.
- Control oil temp: Keep frying oil around 350°F (175°C) for crisp, not greasy, chicken.
- Flip fries halfway: Turn your fries mid-bake for even browning.
- Use parchment paper: Prevents sticking and makes clean-up a breeze.
- Rest cooked food: Let tenders rest a few minutes before serving. They finish cooking and stay juicy.
Step-by-Step Instructions
- Prep the Fries: Preheat your oven to 425°F (220°C). Cut potatoes into thin sticks and toss them with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Spread them on a preheated parchment-lined baking sheet. Bake for 25–30 minutes, flipping halfway.
- Prep the Chicken: In a bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder. In another bowl, beat the eggs. Dip chicken tenders first in the flour mix, then egg, then flour again.
- Fry the Chicken: Heat oil in a large skillet over medium-high heat. Fry tenders in batches, about 3–4 minutes per side, until golden brown and cooked through. Let them drain on a wire rack.
- Serve and Enjoy: Plate those beautiful tenders next to your crispy fries and dig in while everything’s still hot and crunchy!
Additional Guide: Variations & Cooking Hacks
Want to mix things up or make it a little healthier? You’ve got options!
- Spicy Buffalo Tenders: Toss freshly fried tenders in a mix of melted butter and hot sauce.
- Air Fryer Method: Place breaded chicken tenders in a preheated air fryer at 400°F. Cook for 10–12 minutes, flipping halfway. For a heartier twist, pair them with something like air fryer chicken and rice, easy, satisfying, and packed with flavor.
- Oven-Baked Tenders: Line a baking sheet with parchment and spray the tenders with oil. Bake at 425°F for about 20 minutes, flipping halfway.
- Gluten-Free Option: Use gluten-free flour or crushed rice crackers for breading.
- Kid-Friendly Dip Bar: Set up ramekins of ketchup, ranch, BBQ sauce, and honey mustard. Let the kids choose their favorites!
FAQs about Chicken Tenders and Fries
They can be if eaten often or prepared with too much oil, but using an oven or air fryer, lean chicken, and healthy oils can make them a more balanced treat.
Chicken tenders became popular in the U.S. in the 1980s, especially in fast food. Fries, of course, have roots in Belgium and France. Together, they became a classic combo loved across America.
Yes, if your air fryer is large enough. Just make sure not to overcrowd the basket and shake halfway through for even cooking.
Conclusion
There you have it, friend, a chicken tenders and fries recipe that’s simple, reliable, and oh-so-satisfying. Whether you’re cooking for picky eaters or indulging in your own comfort food cravings, this dish checks all the boxes. It’s crispy, it’s flavorful, and best of all, it brings everyone to the table with smiles. If you’re feeling adventurous next time, Indonesian chicken fried rice makes a bold, aromatic switch-up.
Thanks for cooking with me today. If you try this recipe, I’d love to hear how it turned out! Leave a comment, snap a photo, or share it with someone who could use a little extra crunch in their life.
Until next time, happy cooking and big hugs from my Florida kitchen!
Crispy Chicken Tenders and Fries
Equipment
- Skillet
- Oven
- Wire Rack
- Baking Sheet
- Mixing Bowls
Ingredients
For the Fries
- 1.5 lbs all-purpose potatoes (about 650 g)
- 2 tbsp olive oil
- 0.5 tsp fine sea salt
- 0.5 tsp black ground pepper
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp sweet paprika powder
For the Chicken Tenders
- 2 lbs chicken tenders (about 900 g)
- 1.5 cups flour (180 g)
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 1 tsp sweet paprika powder
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 2 eggs
- 1 cup vegetable oil (for frying)
Instructions
- Preheat your oven to 425°F (220°C). Cut potatoes into thin sticks and toss with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Spread them on a preheated parchment-lined baking sheet. Bake for 25–30 minutes, flipping halfway.
- In a bowl, combine flour, salt, pepper, paprika, garlic powder, and onion powder. In another bowl, beat the eggs. Dip chicken tenders first in the flour mix, then egg, then flour again.
- Heat oil in a large skillet over medium-high heat. Fry tenders in batches, about 3–4 minutes per side, until golden brown and cooked through. Let them drain on a wire rack.
- Plate the tenders next to your fries and serve while hot and crispy!
Notes
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