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Prep Time20 Mins
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Cook Time35 Mins
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Serving4
This is the dinner that never gets a single complaint at my table: crunchy, golden chicken tenders, a pile of crispy fries, and a cool, garlicky dip for dunking everything in sight. It tastes like the drive-thru favorite everybody loves, but it’s all homemade, and you can actually pronounce every ingredient.
You can fry the tenders on the stove or bake them right alongside the fries, which makes this an easy one-tray situation on busy nights. Either way, dinner lands on the table in under an hour, and nobody’s asking what’s for dessert before they’ve finished.
Why You’ll Love This Recipe
- Extra-crispy coating thanks to the Parmesan breadcrumb mix
- Fry them or bake them — both ways turn out great
- The creamy garlic dip takes two minutes and goes with everything on the tray
- A proper family-pleaser that beats the drive-thru version
Instructions
- Set up three bowls: flour; beaten eggs; and breadcrumbs mixed with the Parmesan, garlic powder, paprika, salt and pepper. Coat each chicken strip in flour, egg, then breadcrumbs.
- Heat oil in a pan over medium heat; fry the tenders 3-4 minutes per side until golden brown and crispy (or bake at 400°F / 200°C for 18-20 minutes, flipping halfway).
- Cut the potatoes into thin fries; toss with olive oil, salt, pepper and herbs; bake at 400°F (200°C) for 25-30 minutes until crispy.
- Mix the mayonnaise, sour cream (or yogurt), garlic, lemon juice, salt and pepper for the dip; refrigerate until serving.
- Serve the hot tenders with the crispy fries and the creamy garlic dip.
Tips & Variations
- Press the breadcrumb coating on firmly and let the breaded tenders rest for 5 minutes before cooking — it sticks so much better.
- Cut the fries to a similar thickness so they bake evenly, and spread them out so they’re not touching on the tray.
- Make the dip first and let it sit in the fridge while everything cooks — the garlic flavor mellows and blends in beautifully.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
For the Fries
For the Creamy Garlic Dip
Directions
Set up three bowls: flour; beaten eggs; and breadcrumbs mixed with the Parmesan, garlic powder, paprika, salt and pepper. Dip each chicken strip in flour, then egg, then the breadcrumb mixture.
Heat oil in a pan over medium heat; fry the tenders 3-4 minutes per side until golden brown and crispy (or bake at 400°F (200°C) for 20 minutes, flipping halfway).
Cut the potatoes into thin fries; toss with olive oil, salt, pepper and herbs; bake at 400°F (200°C) for 25-30 minutes until golden and crispy.
Mix the mayonnaise, sour cream (or yogurt), garlic, lemon juice, salt and pepper for the dip; refrigerate until serving.
Serve the hot tenders with the crispy fries and the creamy garlic dip.
Conclusion
Store leftover tenders and fries separately in airtight containers in the fridge for up to 3 days, and keep the dip refrigerated for up to 4 days. Reheat the tenders and fries in a hot oven or air fryer for a few minutes to get the crispiness back.
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