Modern American Cuisine
Crispy Chicken Tenders with Ranch Slaw
Golden and incredibly crunchy chicken tenders paired with a refreshing coleslaw is an absolute American diner classic. The secret to the juicy interior lies in the even slicing and seasoning, while the airy Panko breadcrumbs provide an unmatched textural contrast that keeps its crunch after frying. The crisp salad made from two types of cabbage is tossed in a rich, homemade Ranch dressing featuring hints of fresh dill, garlic, and a touch of buttermilk tang. This simple yet rewarding dish masterfully balances hot, crispy meat with cool, crunchy vegetables.
Dishday
Recipe overview
- Total time
- 40 min
- Prep
- 25 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Modern American Cuisine
Nutrition
per serving
- Calories
- 580 kcal
- Protein
- 36 g
- Fat
- 38 g
- Carbs
- 24 g
- Fiber
- 3 g
Step by step
Method
- 01
Slice the chicken fillets along the grain into long strips of…
Slice the chicken fillets along the grain into long strips of equal thickness (about 2 cm) to ensure even cooking. Pat them dry with a paper towel, then season with half of the salt, dried garlic, and paprika.
- 02
Set up three deep bowls for the breading station
Set up three deep bowls for the breading station. Place flour in the first, whisk the eggs with a pinch of salt in the second, and put the Panko breadcrumbs in the third to achieve that signature extra-crunchy coating.
- 03
Dredge each chicken strip first in flour, shaking off any exc…
Dredge each chicken strip first in flour, shaking off any excess, then dip completely into the beaten egg, and finally roll thoroughly in Panko, pressing gently to ensure a thick, even coat.
- 04
For the slaw, thinly shred both the white and red cabbage
For the slaw, thinly shred both the white and red cabbage. Place them in a large bowl, season with a pinch of salt, and massage gently with your hands for a minute until the cabbage softens slightly.
- 05
Make the ranch dressing by mixing mayonnaise, buttermilk, fin…
Make the ranch dressing by mixing mayonnaise, buttermilk, finely chopped dill, and black pepper until smooth. Pour the dressing over the cabbage, mix thoroughly, and refrigerate to let the flavors meld.
- 06
Pour vegetable oil into a skillet to generously coat the bott…
Pour vegetable oil into a skillet to generously coat the bottom and heat well over medium heat. Fry the tenders in batches for 3–4 minutes per side until they turn a deep golden-brown color.
- 07
Transfer the hot chicken tenders onto paper towels and let th…
Transfer the hot chicken tenders onto paper towels and let them rest for 1 minute to drain any excess oil. This ensures the breading stays perfectly crispy and light.
Dishday
Useful advice
Cooking tip
To make sure the breading stays perfectly intact and doesn't fall off during frying, place the breaded tenders on a board and chill in the fridge for 15–20 minutes before cooking.
How to serve
Serve the chicken tenders immediately while the crust is at its peak crunch, paired with a generous portion of chilled ranch slaw on the side.
How to store
Chicken tenders are best enjoyed fresh. The slaw can be stored in an airtight container in the fridge for up to 24 hours, but it's best to dress it right before serving.
Note
For the ranch dressing, you can substitute buttermilk with a mix of plain yogurt and a few drops of lemon juice.
