Crispy Chicken Tenders with Homemade Fries Recipe (Easy 30-Minute Dinner!)

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Are you tired of the same boring dinner rotation? This Chicken Tenders with Homemade Fries recipe is about to become your new weeknight hero! Golden, crispy chicken tenders paired with perfectly seasoned oven-baked fries create a restaurant-quality meal right in your own kitchen. This recipe is budget-friendly, kid-approved, and comes together in about 30 minutes, making it perfect for busy families looking for quick dinner ideas that don’t compromise on flavor.

Table of Contents

Why You’ll Love This Recipe

This homemade chicken tenders and fries recipe checks all the boxes for a winning family dinner. First, it’s incredibly versatile – you can adjust the seasonings to suit your family’s taste preferences. Second, it’s much healthier and more affordable than fast food or restaurant takeout. Third, the fries are baked, not fried, which cuts down on excess oil while still delivering that satisfying crunch we all crave.

The beauty of this recipe lies in its simplicity. You don’t need any fancy equipment – just a baking sheet, a frying pan, and some basic kitchen utensils. The double-dredging technique creates an extra crispy coating on the chicken that stays crunchy even after cooling slightly, while the oven-baked fries develop beautiful golden edges without requiring a deep fryer.

Ingredients You’ll Need

For the Homemade Fries

Ingredient	Amount	Notes
All-purpose potatoes	1 ½ lbs (650 g)	Russet or Yukon Gold work best
Olive oil	2 tablespoons	For coating
Fine sea salt	½ teaspoon	Adjust to taste
Black ground pepper	½ teaspoon	Freshly ground preferred
Garlic powder	1 teaspoon	Adds savory depth
Onion powder	½ teaspoon	Enhances flavor
Sweet paprika powder	½ teaspoon	Use hot paprika for heat

For the Chicken Tenders

Ingredient	Amount	Notes
Chicken tenders	2 lbs (900 g)	Can substitute chicken breast strips
All-purpose flour	1 ½ cups (180 g)	For coating
Fine sea salt	1 teaspoon	Essential for flavor
Ground black pepper	½ teaspoon	Adjust to preference
Sweet paprika powder	1 teaspoon	Adds color and mild flavor
Garlic powder	½ teaspoon	Aromatic seasoning
Onion powder	½ teaspoon	Depth of flavor
Eggs	2 large	Helps batter adhere
Vegetable oil	1 cup (250 ml)	For frying, or as needed

Step-by-Step Instructions

Preparing the Homemade Fries

Step 1: Preheat and Prep
Start by preheating your oven to 450°F (230°C). Brush your baking sheet generously with oil to prevent sticking and ensure crispy edges.

Step 2: Cut the Potatoes
Peel and wash 1 ½ lbs of potatoes using a good peeler. Using a sharp chef’s knife and a sturdy cutting board, cut them into uniform slices about ¼ inch (½ cm) thick. Consistent sizing ensures even cooking.

Step 3: Soak the Potatoes
Place the cut potatoes in a large mixing bowl filled with hot tap water. Let them soak for 10 minutes – this crucial step removes excess starch, resulting in crispier fries. Drain thoroughly and pat completely dry with kitchen towels.

Step 4: Season the Fries
Return the dried potatoes to your clean mixing bowl. Toss them with 2 tablespoons of olive oil until evenly coated. Add the salt, black pepper, garlic powder, onion powder, and sweet paprika powder. Mix thoroughly using kitchen utensils to ensure every fry is well-seasoned.

Step 5: Bake to Perfection
Spread the seasoned potatoes in a single layer on your prepared baking sheet, ensuring they don’t overlap. Bake for 15-20 minutes, then flip them over and bake for another 5-10 minutes until they’re golden brown and crispy around the edges.

Making the Chicken Tenders

Step 6: Prepare the Coating Station
In a large mixing bowl, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder. Mix well with a whisk or fork. In another bowl, beat 2 eggs until well combined.

Step 7: Coat the Chicken
This is where the magic happens! Take each chicken tender and dredge it through the flour mixture, patting gently to remove excess. Next, dip it into the beaten eggs, coating completely. Let the excess drip off, then return it to the flour mixture for a second coating. This double-dredge method creates that signature crispy crust.

Step 8: Rest the Chicken
Let the coated chicken tenders rest for about 5 minutes while your oil heats up. This resting time allows the coating to set and adhere better during frying.

Step 9: Heat the Oil
Pour about 2 inches (5 cm) of vegetable oil into a large, high-sided frying pan. Heat the oil to 365-375°F (185-190°C). If you have a kitchen thermometer, use it to monitor the temperature for best results.

Step 10: Fry in Batches
Working in batches of 5-6 tenders, carefully place them in the hot oil using tongs. Avoid overcrowding, which lowers the oil temperature and results in soggy chicken. Fry for 8-10 minutes total, flipping occasionally to ensure even browning on all sides.

Step 11: Drain and Check
Transfer the fried tenders to a plate lined with paper towels to drain excess oil. Cut into the thickest part of one tender to ensure it’s cooked through – the meat should be completely white with no pink remaining.

Essential Kitchen Equipment

To make this recipe successfully, you’ll want to have the right tools on hand:

• Baking sheets – For oven-baked fries
• Frying pans – Large, high-sided for safe frying
• Kitchen utensils – Tongs, spatulas, whisks
• Cutting board – Sturdy surface for prep work
• Chef’s knives – Sharp knives for cutting potatoes
• Mixing bowls – Multiple sizes for coating station
• Peeler – For potato prep
• Kitchen scale – For accurate measurements
• Oven – For baking the fries

Pro Tips for Success

Tip 1: Choose the Right Potatoes
Russet potatoes are ideal for fries because of their high starch content, which creates a fluffy interior and crispy exterior. Yukon Gold potatoes also work well and have a naturally buttery flavor.

Tip 2: Don’t Skip the Soak
Soaking the cut potatoes removes surface starch, which is the key to achieving crispy rather than gummy fries. For even crispier results, soak them in cold water for up to 30 minutes.

Tip 3: Maintain Oil Temperature
The most common mistake when frying is using oil that’s not hot enough. If the oil temperature drops too low, your chicken will absorb excess oil and become greasy instead of crispy. Fry in small batches and let the oil return to temperature between batches.

Tip 4: Use a Wire Rack
For extra-crispy chicken, place the fried tenders on a wire rack set over a baking sheet instead of paper towels. This allows air to circulate around the chicken, preventing the bottom from getting soggy.

Tip 5: Season Immediately
Season your fries with a little extra salt as soon as they come out of the oven. The salt adheres better to hot fries and enhances the flavor.

Serving Suggestions

Serve your crispy chicken tenders and homemade fries with a variety of dipping sauces to please everyone at the table. Popular options include ketchup, honey mustard, ranch dressing, barbecue sauce, buffalo sauce, or garlic aioli. Add a simple side salad or coleslaw to round out the meal with some fresh vegetables.

For a fun family dinner, set up a “dipping station” with multiple sauce options and let everyone customize their plate. This interactive element makes dinner more enjoyable, especially for kids!

Storage and Reheating

Storing Leftovers: Store leftover chicken tenders and fries separately in airtight containers in the refrigerator for up to 3 days.

Reheating: For best results, reheat in a 400°F (200°C) oven for 10-12 minutes until heated through and crispy again. Avoid microwaving, which will make the coating soggy.

Freezing: Cooked chicken tenders freeze well for up to 2 months. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat from frozen in the oven at 375°F (190°C) for 20-25 minutes.

Frequently Asked Questions

Can I bake the chicken tenders instead of frying them?
Yes! For a healthier version, arrange the coated tenders on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried, but they’ll still be delicious.

What’s the best oil for frying chicken?
Vegetable oil, canola oil, or peanut oil are all excellent choices because they have high smoke points and neutral flavors. Avoid olive oil, which has a lower smoke point.

Can I use chicken breasts instead of tenders?
Absolutely! Cut boneless, skinless chicken breasts into strips about ½ inch thick and proceed with the recipe as written. Adjust cooking time if the strips are significantly thicker or thinner.

How do I know when the oil is hot enough?
The ideal temperature is 365-375°F (185-190°C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil – it should sizzle immediately and turn golden brown in about 60 seconds.

Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or use cornstarch for the coating. The texture will be slightly different but still delicious.

Why are my fries not crispy?
The most common reasons are: not drying the potatoes thoroughly after soaking, overcrowding the baking sheet (which causes steaming instead of roasting), or baking at too low a temperature.

Conclusion

This Chicken Tenders with Homemade Fries recipe is the ultimate solution for busy weeknights when you need a satisfying, kid-friendly meal that doesn’t take hours to prepare. With its perfectly seasoned, crispy coating and golden, flavorful fries, this dinner will quickly become a family favorite. The best part? You can feel good about serving homemade comfort food that’s fresher and healthier than any fast-food alternative.

Whether you’re feeding picky eaters, hosting a casual dinner party, or simply craving some nostalgic comfort food, this recipe delivers every time. Give it a try tonight and watch it disappear from the plates!

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