Kid-Friendly Crispy Chicken Tenders with Cheesy Broccoli Rice

Set up a breading station with three shallow bowls: one with 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper, one with 2 beaten eggs, and one with 1 cup panko breadcrumbs mixed with 1 teaspoon garlic powder and 1/2 teaspoon paprika.

Pat 1 1/2 pounds of chicken tenders dry with paper towels. Season with 1/4 teaspoon salt and a pinch of pepper.

Dredge each chicken tender first in the flour mixture, then dip in the beaten eggs, and finally coat with the seasoned breadcrumbs, pressing gently to adhere.

Heat 3 tablespoons vegetable oil in a large skillet over medium heat until shimmering.

Cook chicken tenders for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F). Work in batches if needed to avoid overcrowding. Transfer to a paper towel-lined plate.

While chicken is cooking, bring 2 1/2 cups of water to a boil in a medium saucepan.

Add 2 cups of instant rice, 1/4 teaspoon salt, and 2 cups of small broccoli florets to the boiling water. Stir once, reduce heat to low, cover and simmer for 5 minutes.

Remove the rice and broccoli from heat but keep covered for another 3 minutes until water is absorbed and broccoli is tender-crisp.

Add 2 tablespoons butter and 1 cup shredded cheddar cheese to the rice mixture. Stir until butter and cheese are melted and well incorporated.

In a small bowl, mix 1/4 cup ketchup with 2 tablespoons honey for a simple dipping sauce.

Serve crispy chicken tenders with cheesy broccoli rice and honey-ketchup dipping sauce on the side.