The Chicken Tender Dinner from Perkins features juicy, golden-breaded chicken tenders served alongside crispy seasoned fries and creamy coleslaw, offering a satisfying combination of tender meat, crunchy sides, and tangy freshness.
Equipments
- Deep fryer
- Fry baskets
- Tongs
- Sheet pans
- Mixing bowls
- Slotted spoon
- Chef’s knife
- Cutting board
- Food thermometer
- Colander
- Serving plates
- Portion scoops
- Refrigerator
Ingredients
- For chicken tenders:
- 1 lb (450g) chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1 cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- For seasoned fries:
- 4 large russet potatoes
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- For creamy coleslaw:
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To achieve the perfect texture for the chicken tenders, make sure to marinate the chicken in buttermilk and eggs, which tenderizes the meat before coating it in a blend of panko and plain breadcrumbs seasoned with garlic powder, onion powder, paprika, salt, and pepper. Use vegetable oil heated to the right temperature for deep frying to ensure crispy, golden-brown chicken without excess greasiness. When preparing the seasoned fries, tossing peeled russet potatoes with cornstarch and a mix of paprika, garlic powder, onion powder, salt, and pepper helps create a crispy coating that holds up well to frying. For the creamy coleslaw, balancing mayonnaise with apple cider vinegar, Dijon mustard, and a hint of sugar and celery seed delivers tangy freshness that complements the crunchy sides. Your Chicken Tender Dinner from Perkins copycat menu will come together with these ingredient tips to replicate the restaurant's juicy, flavorful, and satisfying meal.
Instructions
- Chicken Tenders:
- Trim and prepare chicken tenders on cutting board.
- In mixing bowl, whisk eggs and buttermilk.
- In separate bowls, combine flour with half the seasonings and breadcrumbs with remaining seasonings.
- Dredge chicken in flour, dip in egg mixture, then coat in seasoned breadcrumbs.
- Preheat oil in deep fryer to 350°F (175°C).
- Fry tenders in batches using fry baskets until golden brown (internal temp: 165°F/74°C), about 5-6 minutes.
- Remove with slotted spoon and drain on sheet pan lined with paper towels.
- Seasoned Fries:
- Peel and cut potatoes into fries using chef’s knife and cutting board.
- Rinse cut fries in colander under cold water.
- Soak fries in cold water for 30 minutes; drain and pat dry.
- Toss fries with cornstarch in mixing bowl.
- Heat oil in deep fryer to 350°F (175°C).
- Fry in batches until golden and crispy, about 4-5 minutes.
- Remove to sheet pan, toss immediately with paprika, garlic powder, onion powder, salt, and black pepper.
- Creamy Coleslaw:
- Combine shredded cabbage, carrots, and red onion in mixing bowl.
- In separate bowl, whisk mayonnaise, vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper.
- Pour dressing over vegetables; toss to combine.
- Refrigerate in covered bowl until serving.
- Assembly:
- Use portion scoops to plate coleslaw onto serving plates.
- Add a generous helping of fries and arrange chicken tenders alongside.
- Serve immediately.
Substitution
The Chicken Tender Dinner from Perkins copycat menu offers a delicious blend of crispy breaded chicken tenders, seasoned fries, and creamy coleslaw for a complete meal. If you don't have buttermilk for the tender marinade, plain milk mixed with a tablespoon of lemon juice or vinegar can work as an effective substitute. When frying, ensure the oil temperature stays around 350degF (175degC) to maintain crispy tenders and fries without absorbing excess oil. If you prefer baked fries over fried, tossing the potatoes in oil and seasonings before baking at 425degF (220degC) results in a similar crispy texture. Your leftovers can be stored in the refrigerator in airtight containers for up to 3 days, but it's best to reheat the tenders in an oven to preserve their crunch.
Tips
Make sure to maintain the oil temperature at 350degF (175degC) during frying for perfectly crispy chicken tenders and fries without absorbing excess oil. Always check that chicken tenders reach an internal temperature of 165degF (74degC) using a food thermometer to ensure they are fully cooked and safe to eat. Remove fries from cold water and dry them thoroughly before tossing with cornstarch to achieve maximum crispiness. Your coleslaw will taste best when refrigerated for at least 30 minutes to allow the flavors to meld properly before serving.
Nutritions
Your Chicken Tender Dinner provides a hearty protein source from the golden-breaded chicken tenders, each cooked to an internal temperature of 165degF for safety and juiciness. The seasoned fries contribute carbohydrates and dietary fiber from the russet potatoes, enhanced by a light coating of cornstarch and a blend of spices for flavor. The creamy coleslaw adds vitamins and minerals, particularly vitamin C and beta-carotene, along with healthy fats from mayonnaise and balance through apple cider vinegar. This combination ensures a meal rich in taste and nutrition, catering to both your energy needs and palate satisfaction.
Storage
Store leftover chicken tenders in an airtight container and refrigerate at or below 40degF (4degC) to maintain freshness for up to 3 days. Keep seasoned fries in a separate container lined with paper towels to absorb excess moisture and reheat them in an oven or air fryer to restore crispiness. Your creamy coleslaw should be stored in a sealed container and refrigerated, consuming within 2 days to ensure optimal flavor and texture.
Variation or Alternatives
You can vary the chicken tenders by substituting the panko and plain breadcrumbs with crushed cornflakes or crushed pretzels for an extra crunchy texture. For the fries, try tossing them with smoked paprika and cayenne pepper for a spicier, smoky flavor profile. Swap out the mayonnaise in the coleslaw dressing with Greek yogurt to reduce fat content while maintaining creaminess and tang. Using a cast iron skillet to shallow fry the tenders can be an alternative to the deep fryer if you want more control over the cooking process and less oil usage.
Allergies
The Chicken Tender Dinner contains common allergens such as eggs and milk (from buttermilk and mayonnaise), wheat (in flour and breadcrumbs), and mustard (in Dijon mustard). Cross-contamination with soy or other allergens may occur during frying in vegetable oil. You should check ingredients labels carefully if you have allergies to avoid adverse reactions.
Why this recipe?
Perkins Restaurant's Chicken Tender Dinner is favored for its crispy, golden-brown tenders made from high-quality chicken breast, paired with classic sides like mashed potatoes and coleslaw. The perfectly seasoned breading and tender, juicy meat create a satisfying texture and flavor balance that appeals to many diners. Making a copycat version allows you to recreate this beloved comfort food at home, customizing seasonings and sides to suit your taste. Replicating this dish saves money while delivering the same delicious experience found at Perkins.