top of page
Asset 16.png

let’s make something Naughty

French Fried Chicken Tenders

make me

Ingredients 

Serving Size: 4 people


For the chicken:

  • 12-14 chicken tenders

  • 4 eggs

  • 1 cup flour

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp paprika

Potato coating:

  • 4 medium russet potatoes (shredded on a box grater or food processor). Make sure you add shredded potatoes to a bowl of water and let soak for 15 mins and then completely dry them!

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp chili powder

  • 1 tsp paprika

  • ½ tsp pepper

  • 1 tsp onion powder

  • 2 tbsp potato starch

For frying:

  • Oil for deep fry (canola)

  • Flaky salt to finish

Instructions 


  1. Season & Prep Chicken

  • Pat tenders dry.

  • Season with a sprinkle of salt and pepper

  1. Set Up Breading Station

  • Bowl 1 → Flour (mixed with your seasonings above).

  • Bowl 2 → Beaten eggs.

  • Bowl 3 → Shredded potatoes (squeezed DRY — this is key or they’ll slip off).

  1. Coating Process

  • Dredge chicken in flour → shake off excess.

  • Dip into egg until fully coated.

  • Press into shredded potato, firmly squeezing potatoes onto the chicken so they stick like a furry coat. Add them to a pan and put in the fridge for 20 mins.

  1. Fry

  • Heat oil in a large skillet to 350°F. You can fill it a little less than1/2 of the way in the pan.

  • Fry 5–7 minutes until golden and crisp (or 3–4 min if thin), Flipping half way

  • Drain on a wire rack and sprinkle salt immediately.

  • Serving with sauce of choice! I love Naughty Sauce ;)

There are few things in life more universally adored than crispy chicken tenders and a mountain of golden French fries…so I figured, why choose? These potato-crusted tenders take the best of both worlds and smash them into one perfect bite: juicy, tender chicken wrapped in a crunchy, potato-coat that fries up into crackly perfection. It’s like if chicken tenders and French fries had a love child.

chicken tenders, mains, French fries

bottom of page