Crispy Chicken Tenders and Fries

There’s something comforting about a plate of chicken tenders and fries that never gets old. It’s one of those meals that makes everyone at the table happy, whether they’re six or sixty. And the best part? You can make a restaurant-quality version right at home without any deep fryer taking up space in your kitchen.

I used to think homemade chicken tenders were too much work for a weeknight. Then I realized the breading process takes less time than waiting in the drive-through line. Plus, baking your fries in the oven means you can cook everything at once. One pan for potatoes, one for chicken, and dinner’s ready.

Want yours extra crispy? I’ve got you covered. Prefer a little kick of spice? You can adjust that too. This recipe gives you that satisfying crunch without all the hassle.

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What Kind of Chicken Tenders Should I Use?

You can use either store-bought chicken tenders (also called chicken tenderloins) or make your own by cutting chicken breasts into strips – both work perfectly fine for this recipe. If you’re buying pre-cut tenders, look for ones that are roughly the same size so they cook evenly in the pan. Fresh chicken is always great, but if you only have frozen tenders on hand, just make sure to thaw them completely in the fridge overnight and pat them dry with paper towels before breading. The drier your chicken is before you start the breading process, the better the coating will stick and create that crispy exterior we’re going for.

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Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Potatoes: Russet potatoes are ideal for crispy fries, but you can use Yukon golds or red potatoes too. Sweet potatoes also work great if you want a different flavor – just keep an eye on them as they cook a bit faster.
• Chicken tenders: If you can’t find tenders, just cut chicken breasts into strips about 1 inch wide. You can also use boneless thighs for juicier results.
• All-purpose flour: For a gluten-free version, swap with rice flour or a gluten-free flour blend. The coating might be slightly different in texture but still tasty.
• Eggs: If you’re out of eggs, use buttermilk or regular milk instead. The chicken will still get a nice coating, though it might be a touch less crispy.
• Cooking oil: Vegetable oil, canola oil, or peanut oil all work well for frying. Just make sure whatever you use has a high smoke point.
• Spices: Feel free to adjust the seasonings to your taste. Add cayenne for heat, or try Italian seasoning for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken tenders is frying them at the wrong temperature – if your oil isn’t hot enough (below 365°F), the breading will absorb too much oil and turn greasy instead of crispy. On the flip side, oil that’s too hot will burn the coating before the chicken cooks through, so use a thermometer to keep it steady between 365-375°F. Overcrowding the pan is another common error that drops the oil temperature and leads to soggy tenders, so fry them in small batches with plenty of space between each piece. For the fries, skipping the hot water soak means you’ll miss out on removing excess starch, which is what helps them get crispy on the outside while staying fluffy inside. Finally, don’t forget to let your breaded chicken rest for those 5 minutes before frying – this helps the coating stick better and prevents it from falling off in the oil.

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What to Serve With Chicken Tenders and Fries?

Chicken tenders and fries are pretty much a complete meal on their own, but I always like to add a few dipping sauces to make things more fun. Honey mustard, ranch, and barbecue sauce are the classics, but you could also try buffalo sauce or even a garlic aioli if you’re feeling fancy. A simple coleslaw on the side adds a nice crunch and helps balance out all the fried goodness. If you want to sneak in some veggies, carrot and celery sticks work great, or you could do a quick side salad with whatever dressing you have in the fridge.

Storage Instructions

Store: Keep your leftover chicken tenders and fries in separate airtight containers in the fridge for up to 3 days. The chicken will stay good, but the fries might lose some of their crispiness – that’s totally normal for fried foods.

Freeze: The chicken tenders freeze really well for up to 3 months in a freezer-safe container or bag. I usually skip freezing the fries since they don’t hold up as well, but the chicken is perfect for making ahead when you want a quick dinner later.

Reheat: For the best results, reheat your chicken tenders in the oven at 375°F for about 10-12 minutes until they’re crispy again. The fries also do better in the oven than the microwave – just spread them on a baking sheet and heat for 5-7 minutes to get some of that crunch back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 180-210 g
• Fat: 190-210 g
• Carbohydrates: 340-380 g

Ingredients

For the fries:

• 2 lb potatoes
• 2.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1.25 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp paprika

For the breading:

• 2.25 cups flour
• 1.25 tsp salt
• 3/4 tsp black pepper
• 1.25 tsp paprika
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/4 tsp cayenne pepper
• 2 eggs (whisked well)

For the chicken tenders:

• 2 lb chicken tenders
• 1.25 cups vegetable oil (such as Wesson)

Step 1: Prepare and Season the Potatoes

• 2 lb potatoes
• 2.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1.25 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp paprika

Peel and cut the potatoes into fries about 1/4-inch thick and 3-4 inches long for even cooking.

Place them in a bowl of hot water and let soak for 10 minutes—this removes excess starch and helps them crisp up beautifully.

Drain well and pat completely dry with paper towels, as moisture prevents browning.

Toss the dried potatoes with olive oil, salt, black pepper, garlic powder, onion powder, and paprika until evenly coated.

Spread them on an oiled baking sheet in a single layer.

Step 2: Start the Fries in the Oven

• seasoned potatoes from Step 1

Preheat your oven to 450°F.

Once it reaches temperature, place the seasoned potatoes in the oven and bake for 15-20 minutes until the edges begin to turn golden.

This initial bake jump-starts the cooking process so your fries will be perfectly tender inside and crispy outside by the time the chicken is ready to plate.

Step 3: Create the Breading Station

• 2.25 cups flour
• 1.25 tsp salt
• 3/4 tsp black pepper
• 1.25 tsp paprika
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/4 tsp cayenne pepper
• 2 eggs

While the potatoes bake, set up your breading station with three separate bowls.

In the first bowl, combine the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper, mixing well to distribute the spices evenly throughout.

In the second bowl, whisk the eggs until completely combined with no streaks of white remaining.

Leave the third bowl empty for now.

This organized setup makes the dredging process quick and prevents cross-contamination of wet and dry ingredients.

Step 4: Bread the Chicken Tenders

• 2 lb chicken tenders
• seasoned flour mixture from Step 3
• whisked eggs from Step 3

Pat the chicken tenders dry with paper towels—moisture prevents good breading adhesion.

Working with one tender at a time, coat it thoroughly in the seasoned flour mixture, shaking off excess, then dip into the whisked eggs, and finally dredge again in the flour mixture for a double-breaded coating that will fry up extra crispy.

Place each breaded tender on a clean plate and let them rest for 5 minutes; I find this resting period allows the coating to set better and adhere more securely during frying.

Step 5: Flip the Fries and Heat the Oil

• partially cooked fries from Step 2
• 1.25 cups vegetable oil

When the timer goes off for the initial fries bake, carefully flip them with a spatula or tongs to ensure even browning, then return them to the oven for another 5-10 minutes.

Meanwhile, pour the vegetable oil into a deep skillet or Dutch oven and heat it to 365-375°F—use a thermometer for accuracy, as the right temperature is crucial for crispy, oil-free chicken.

The oil should shimmer and move easily when you tilt the pan.

Step 6: Fry the Chicken and Finish the Fries

• breaded chicken tenders from Step 4
• hot oil from Step 5
• finished fries from Step 5

Carefully place 3-4 breaded chicken tenders into the hot oil—don’t crowd the pan, as this drops the oil temperature and causes greasy results.

Fry for 8-10 minutes total, turning the tenders frequently (every 2-3 minutes) to ensure they cook evenly and develop a deep golden-brown color on all sides.

They should sound crispy when you tap them with tongs.

While the chicken fries, check the potatoes in the oven; they should be golden and tender by now.

Once the chicken reaches a beautiful golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F, transfer it to a paper towel-lined plate to drain excess oil.

Step 7: Final Check and Plate

Allow the fried chicken to rest for a minute on the paper towels, which ensures the residual heat finishes cooking the interior while keeping the coating crispy.

Cut into one piece to verify it’s cooked through with no pink inside—the meat should be white and the juices should run clear.

Taste a fry for doneness as well; it should be crispy outside and fluffy inside.

Plate the hot chicken tenders and fries together immediately for the best texture and temperature.

Crispy Chicken Tenders and Fries

Delicious Crispy Chicken Tenders and Fries recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 4200 kcal

Ingredients

  

For the fries::

• 2 lb potatoes
• 2.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1.25 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp paprika

For the breading::

• 2.25 cups flour
• 1.25 tsp salt
• 3/4 tsp black pepper
• 1.25 tsp paprika
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/4 tsp cayenne pepper
• 2 eggs (whisked well)

For the chicken tenders::

• 2 lb chicken tenders
• 1.25 cups vegetable oil (such as Wesson)

Instructions

 

• Peel and cut the potatoes into fries about 1/4-inch thick and 3-4 inches long for even cooking. Place them in a bowl of hot water and let soak for 10 minutes—this removes excess starch and helps them crisp up beautifully. Drain well and pat completely dry with paper towels, as moisture prevents browning. Toss the dried potatoes with olive oil, salt, black pepper, garlic powder, onion powder, and paprika until evenly coated. Spread them on an oiled baking sheet in a single layer.
• Preheat your oven to 450°F. Once it reaches temperature, place the seasoned potatoes in the oven and bake for 15-20 minutes until the edges begin to turn golden. This initial bake jump-starts the cooking process so your fries will be perfectly tender inside and crispy outside by the time the chicken is ready to plate.
• While the potatoes bake, set up your breading station with three separate bowls. In the first bowl, combine the flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper, mixing well to distribute the spices evenly throughout. In the second bowl, whisk the eggs until completely combined with no streaks of white remaining. Leave the third bowl empty for now. This organized setup makes the dredging process quick and prevents cross-contamination of wet and dry ingredients.
• Pat the chicken tenders dry with paper towels—moisture prevents good breading adhesion. Working with one tender at a time, coat it thoroughly in the seasoned flour mixture, shaking off excess, then dip into the whisked eggs, and finally dredge again in the flour mixture for a double-breaded coating that will fry up extra crispy. Place each breaded tender on a clean plate and let them rest for 5 minutes; I find this resting period allows the coating to set better and adhere more securely during frying.
• When the timer goes off for the initial fries bake, carefully flip them with a spatula or tongs to ensure even browning, then return them to the oven for another 5-10 minutes. Meanwhile, pour the vegetable oil into a deep skillet or Dutch oven and heat it to 365-375°F—use a thermometer for accuracy, as the right temperature is crucial for crispy, oil-free chicken. The oil should shimmer and move easily when you tilt the pan.
• Carefully place 3-4 breaded chicken tenders into the hot oil—don't crowd the pan, as this drops the oil temperature and causes greasy results. Fry for 8-10 minutes total, turning the tenders frequently (every 2-3 minutes) to ensure they cook evenly and develop a deep golden-brown color on all sides. They should sound crispy when you tap them with tongs. While the chicken fries, check the potatoes in the oven; they should be golden and tender by now. Once the chicken reaches a beautiful golden brown and an instant-read thermometer inserted into the thickest piece reads 165°F, transfer it to a paper towel-lined plate to drain excess oil.
• Allow the fried chicken to rest for a minute on the paper towels, which ensures the residual heat finishes cooking the interior while keeping the coating crispy. Cut into one piece to verify it's cooked through with no pink inside—the meat should be white and the juices should run clear. Taste a fry for doneness as well; it should be crispy outside and fluffy inside. Plate the hot chicken tenders and fries together immediately for the best texture and temperature.