Looking for Tasty Chicken Tender Sides? You've come to the right place! Below we list all of our favorite chicken tender side dishes, including our homemade fries, zesty sauces, and roasted vegetables.
Chicken tenders are one of our go-to lazy meals and we are always experimenting sides to pair with it. Below we've rounded up 18 sides we've found pair deliciously with chicken tenders so you know exactly what to make the next time you have a chicken tenders craving. From sauces to seasoned fries, we have you covered!
If you are looking for an elevated fried chicken recipe, try our Chicken Katsu (Japanese Chicken Cutlet). Chicken katsu is a crispy, golden brown chicken cutlet made with panko breadcrumbs.
1. Homemade Seasoned French Fries
2. Greek Yogurt Ranch Dressing
2. Healthy Corn and Zucchini Fritters
3. Bacon Cheddar Hasselback Potatoes
4. Healthy Greek Yogurt Coleslaw
5. Miso Mashed Potatoes
6. Elotes Style Corn with Furikake
7. Spicy Hot Honey Sauce
8. Roasted Brussel Sprouts with Pancetta
9. Spicy Cajun Fries
10. Jalapeño Cheddar Cornbread with Miso
11. Pan Fried Potatoes with Herbs
12. Ten-Minute Sautéed Broccolini (Broccoletti)
13. Zesty Italian Pasta Salad
14. Chipotle Mayo Sauce
15. Furikake and Lemon Shishito Peppers
16. Animal Style Fries (In-N-Out Copycat)
17. Pear and Prosciutto Rocket Salad
18. Spicy Sriracha Aioli
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All of the above sides will add a delicious new dimension to your chicken tender meal. If you made and enjoyed any of these sides, please rate this post and comment below!
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18 Tasty Chicken Tender Sides
- 1 qt frying oil canola, peanut, or vegetable oil
- 2 Yukon gold or russet potatoes cut into matchsticks or wedges
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon paprika
- sea salt
- Chill potatoes - Place the cut potato in a large bowl and fill with cold water. Place the bowl in the refrigerator to chill for at least 30 minutes and as long as overnight. When ready to fry, drain the water completely and place the sliced potatoes on a clean kitchen towel or on paper towels to dry right before frying.2 Yukon gold or russet potatoes
- Heat oil for frying - Add about 3 inches of oil to a large pot or dutch oven and heat the oil to 300˚F. If you don’t have a thermometer, take the end of a wooden spoon and dip it in the oil. If the oil starts to bubble against the spoon, it’s ready for frying.1 quart frying oil1 qt frying oil
- First fry - Add a third of the potatoes to the oil and cook for 5 minutes, until the potatoes turn light golden brown. Remove from the oil, carefully shake the excess oil into the pot, and place the fries on a rack. Return the oil back to 300˚F between each batch to ensure the fries cook evenly.
- Second fry - Once all of the fries have cooked once, increase the heat of the oil to 400˚F. Repeat the process and add a third of the fries to the oil and fry until they become deep golden brown.
- Season fries - Remove the fries from the oil, shake off the excess oil, and place in a mixing boil. Season with garlic powder, basil, paprika, salt and pepper. Gently toss and serve immediately.1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon paprika, sea salt, pepper
- Store these homemade French fries in an air-tight container in the refrigerator for up to 5 days. In order to reheat the fries, heat the oven to 300°F and bake fries for 5-10 minutes, or until crispy. These ingredients don't stand up well to freezing.
- Cut fries evenly - Cut the fries so they have the same width. This will help them cook evenly in the oil.
- Leftover oil - Wait for the oil to cool then pour it into a sealed bottle or jar. You can either reuse the oil or throw it out.