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Crispy Oven-Fried Chicken Tenders with Creamy Coleslaw
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Tongs

Ingredients
  

  • 1 lb chicken tenders
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 2 tbsp olive oil
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Set up three shallow dishes. Place the flour in the first, beat the eggs in the second, and mix the panko with paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper in the third.
  • Pat the chicken tenders dry. Dredge each one in flour, dip in egg, then coat thoroughly with the seasoned panko. Arrange them on the prepared baking sheet and drizzle with olive oil.
  • Bake for 18 to 20 minutes, flipping once halfway through, until the coating is golden and the chicken reaches 165°F inside.
  • While the chicken bakes, combine the shredded cabbage and carrots in a large bowl. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Pour the dressing over the vegetables and toss until evenly coated.
  • Serve the hot chicken tenders alongside the coleslaw.

Notes

For extra crispiness, place the tenders on a wire rack set inside the baking sheet so air can circulate underneath. The coleslaw can be mixed up to a few hours ahead and kept in the fridge to let the flavors meld. Leftovers reheat well in a 350°F oven for 8 minutes to restore crunch without making the coating soggy.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Mixing bowls, Whisk, Tongs