Name: Crispy Fried Chicken Tenders with Coleslaw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 pounds boneless skinless chicken breasts, cut into strips; 2 large eggs, beaten; 1 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 0.5 teaspoon onion powder; 0.5 teaspoon cayenne pepper (optional); 1.5 cups buttermilk; 2 cups vegetable oil or canola oil; 1 cup shredded cabbage; 0.5 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; Salt and pepper for slaw; Ketchup and honey mustard sauce (for serving)

Description

Crispy, golden-brown fried chicken tenders served with creamy coleslaw and a drizzle of tangy honey mustard create a comforting meal that balances rich textures with bright, zesty flavors.

Ingredients

Scale

1.5 pounds boneless skinless chicken breasts, cut into strips
2 large eggs, beaten
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
0.5 teaspoon onion powder
0.5 teaspoon cayenne pepper (optional)
1.5 cups buttermilk
2 cups vegetable oil or canola oil
1 cup shredded cabbage
0.5 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper for slaw
Ketchup and honey mustard sauce (for serving)

Instructions

Marinate chicken strips in buttermilk for 30 minutes.
Dredge chicken in seasoned flour, dip back in buttermilk, and coat again in flour; rest for 10 minutes.
Heat oil to 350°F (175°C) in a heavy pot.
Fry chicken in batches for 4-6 minutes until golden and internal temp reaches 165°F.
Mix coleslaw ingredients and refrigerate; serve chicken with slaw and dips.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1

Keywords: Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat chicken in an oven or air fryer to maintain crispiness.