Key Takeaways:
- Make restaurant-quality chicken tenders and fries in 45 minutes
- Simple technique creates perfectly crispy coating every time
- Budget-friendly meal feeds a family of 4
- Healthier than takeout with the same great taste
Are you tired of spending too much on takeout chicken tenders and fries that arrive soggy and lukewarm? This chicken tenders and fries recipe solves that problem with an easy, foolproof method anyone can master. I’ll show you how to make chicken tenders and fries that are crispy on the outside, juicy on the inside, and will have everyone asking for seconds.
If you love quick chicken recipes, you might also enjoy my skillet chicken fajitas for another family-friendly meal.
Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
Nutrition Comparison (Per Serving)
| Item | Homemade | Fast Food Chain |
|---|---|---|
| Calories | 425 | 680 |
| Fat | 18g | 35g |
| Sodium | 650mg | 1250mg |
| Protein | 28g | 24g |
| Cost | $2.75 | $6.99 |
Equipment & Ingredients
Kitchen Tools
| Tool | Purpose |
|---|---|
| 2 large baking sheets | For baking fries |
| 3 shallow bowls | For breading station |
| Paper towels | For drying ingredients |
| Large pot or deep pan | For frying chicken |
| Cooking thermometer | For checking oil temp |
| Tongs | For handling hot food |
| Wire rack | For cooling chicken |
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| For Chicken Tenders: | ||
| Chicken tenderloins | 2 pounds | Main protein |
| All-purpose flour | 2 cups | First coating |
| Panko breadcrumbs | 2 cups | Crispy exterior |
| Eggs | 3 large | Binding agent |
| Garlic powder | 1 teaspoon | Seasoning |
| Onion powder | 1 teaspoon | Seasoning |
| Salt | 2 teaspoons | Flavor enhancer |
| Black pepper | 1 teaspoon | Seasoning |
| Vegetable oil | 4-6 cups | For frying |
| For Fries: | ||
| Russet potatoes | 4 large | Makes best fries |
| Olive oil | 2 tablespoons | Helps crisping |
| Salt | 1 teaspoon | Seasoning |
| Garlic powder | 1/2 teaspoon | Flavor boost |
Optional Substitutions
- Chicken breast: Cut into strips if tenderloins unavailable
- Sweet potatoes: Swap for russet potatoes
- Gluten-free flour and breadcrumbs: For dietary restrictions
- Air fryer: Alternative cooking method
Detailed Step-by-Step Instructions
Preparing the Fries (Start these first):
- Potato Preparation (10 minutes):
- Scrub potatoes clean under cold water
- Keep skin on for extra nutrients and texture
- Cut each potato in half lengthwise
- Place flat side down and cut into 1/4-inch slices
- Stack slices and cut into 1/4-inch strips
- Tip: Using same size cuts helps fries cook evenly
- Soaking Process (30 minutes if possible):
- Place cut potatoes in a large bowl
- Cover completely with cold water
- Let soak for up to 30 minutes
- Why this works: Removes starch for crispier results
- Drying Step (5 minutes):
- Drain potatoes in a colander
- Spread potatoes on paper towels
- Pat VERY dry with additional paper towels
- Warning: Wet potatoes = soggy fries
- Seasoning (2 minutes):
- Transfer dried potatoes to clean, dry bowl
- Add olive oil, salt, garlic powder
- Toss with hands until every piece is coated
- Pro tip: Don’t overcrowd your bowl
- Baking Setup (1 minute):
- Preheat oven to 425°F
- Line baking sheet with parchment paper
- Arrange fries in single layer with space between each
- Mistake to avoid: Overcrowding prevents crispiness
- Baking Process (20-25 minutes):
- Place in middle rack of preheated oven
- Set timer for 10 minutes
- Flip each fry with spatula at halfway point
- Return to oven for 10-15 more minutes
- Look for golden brown edges and crisp exterior
- Safety note: Use oven mitts when handling hot pans
Making the Chicken Tenders (Start while fries are baking):
- Setup Phase (5 minutes):
- Arrange 3 shallow bowls in a row
- Bowl 1: Mix flour, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp pepper
- Bowl 2: Crack and whisk 3 eggs until no streaks remain
- Bowl 3: Mix panko, remaining seasonings
- Place wire rack on baking sheet nearby
- Tip: This is called a “breading station”
- Chicken Preparation (3 minutes):
- Remove tenderloins from package
- Pat each piece completely dry with paper towels
- Trim any tough tendons if visible
- Let sit at room temperature 5 minutes
- Why this matters: Cold chicken won’t cook evenly
- Breading Process (10 minutes):
- Designate one “dry hand” and one “wet hand”
- Dry hand: Pick up chicken, place in flour
- Coat completely, shake off excess
- Wet hand: Transfer to egg wash, coat thoroughly
- Let excess drip off
- Dry hand: Place in panko, press gently to adhere
- Transfer to wire rack
- Repeat with all pieces
- Beginner tip: The dry/wet hand technique prevents “breading fingers”
- Oil Preparation (5 minutes):
- Fill large pot with 2-3 inches vegetable oil
- Heat over medium-high heat to 350°F
- Test it: A pinch of breading should sizzle immediately
- Warning: Never fill pot more than halfway with oil
- Frying Process (15-20 minutes total):
- Carefully lower 3-4 tenders into hot oil
- Maintain oil temperature between 325-350°F
- Fry 2-3 minutes per side until golden brown
- Check internal temperature reaches 165°F
- Remove with slotted spoon or tongs
- Place on paper towel-lined plate
- Safety first: Stand back to avoid oil splatter
- Important: Check oil temperature between batches
- Final Steps:
- Let tenders rest 2-3 minutes before serving
- Salt immediately after removing from oil if needed
- Check that fries are done
- Serve hot with dipping sauces
Troubleshooting
| Problem | Solution |
|---|---|
| Soggy fries | Dry potatoes thoroughly, don’t overcrowd baking sheet |
| Breading falls off chicken | Pat chicken completely dry, press breading firmly |
| Tenders browning too fast | Oil too hot – reduce heat, verify with thermometer |
| Undercooked chicken | Use thinner pieces or finish in 350°F oven if needed |
| Burnt coating | Oil too hot or cooking too long – adjust accordingly |
Variations & Substitutions
Healthier Options
- Baked Chicken Tenders: Spray breaded tenders with oil, bake at 425°F for 20-25 minutes
- Air Fryer Method: 375°F for 12-14 minutes, flip halfway
- Sweet Potato Fries: Follow same method, may need 2-3 extra minutes
Flavor Twists
- Spicy Tenders: Add 1/2 tsp cayenne to breading
- Ranch Style: Mix 2 tbsp ranch seasoning into panko
- Parmesan Herb: Add 1/4 cup grated parmesan and 1 tsp Italian herbs to panko
- Seasoned Fries: Try paprika, Italian seasoning, or onion powder
Storage & Reheating
- Refrigeration: Store chicken and fries separately in airtight containers up to 3 days
- Freezing: Flash-freeze on baking sheet, then transfer to freezer bags for up to 1 month
- Reheating Tenders: 375°F oven for 10-12 minutes
- Reheating Fries: 400°F oven for 5-7 minutes
- Avoid microwaving – makes everything soggy
Safety Notes & Tips
Oil Safety
- Never fill pot more than halfway with oil
- Keep pot handle turned inward
- Keep baking soda nearby for grease fires
- Never pour used oil down the drain
Food Safety
- Chicken must reach 165°F internal temperature
- Wash hands after handling raw chicken
- Don’t reuse plates or utensils that touched raw chicken
- Refrigerate leftovers within 2 hours
Pro Tips
- Double-coat tenders for extra crunch (flour-egg-flour-egg-panko)
- Let breaded tenders sit 5 minutes before frying for better adhesion
- Work in small batches for even cooking
- Rest cooked tenders on wire rack instead of paper towels to maintain crispiness
- Serve immediately for best texture
Dietary Notes: This recipe contains wheat, eggs, and poultry. For gluten-free version, substitute appropriate flour and breadcrumbs.
