Ingredients

Coleslaw:

1/4 cup mayonnaise

2 tsp. apple cider vinegar
2 tsp. dill pickle brine

Kosher salt, to taste
Freshly ground black pepper, to taste

3 cups chopped green cabbage (about 8 oz.; from about 1/4 small head)
2 scallions, thinly sliced

Nachos:

1 (22-oz.) bag frozen waffle fries
12 oz. frozen chicken tenders, from 1 (29-oz.) bag
1 Tbsp. vegetable oil

4 tsp. cayenne
1 Tbsp. packed light brown sugar
1 tsp. garlic powder

1 tsp. paprika
7 Tbsp. unsalted butter, divided
Kosher salt, to taste

Freshly ground black pepper, to taste
2 tsp. all-purpose flour
1/4 tsp. dry mustard

3/4 cup milk
1 oz. cream cheese
4 oz. sharp orange cheddar, shredded on the large holes of a box grater

Dill pickle chips, for topping

Instructions

Step 1: Prepare the coleslaw by whisking together mayonnaise, apple cider vinegar, and dill pickle brine in a medium bowl. Season with kosher salt and freshly ground black pepper. Add chopped cabbage and sliced scallions, then toss well to combine. Refrigerate for at least 20 minutes or up to 2 hours.

Step 2: Preheat the oven to 425°F (218°C) with racks placed in the center and lower third positions. Spread the frozen waffle fries in a single layer on a large baking sheet, and arrange the frozen chicken tenders on another baking sheet. Bake both, turning and rotating the sheets as needed, until very crispy according to package instructions. Allow to cool slightly.

Step 3: In a small saucepan over medium-low heat, combine vegetable oil, cayenne, brown sugar, garlic powder, paprika, and 6 tablespoons of butter. Season with kosher salt and freshly ground black pepper. Stir frequently until the butter melts, about 2 minutes. Remove from heat, whisk before using as the sauce may separate.

Step 4: For the cheese sauce, melt the remaining 1 tablespoon of butter in a medium pot over medium heat. Sprinkle in the flour and dry mustard, cooking and whisking frequently until smooth. Reduce the heat to medium-low and slowly pour in the milk while whisking continuously until combined. Cook until the sauce is smooth, steaming, and slightly thickened. Add cream cheese and whisk until melted. Remove from heat, then gradually add shredded cheddar, whisking until smooth. Season with salt and pepper.

Step 5: Pile the fries in the center of a baking sheet. Chop the cooked chicken tenders and transfer them to a medium bowl. Toss the chicken with about half of the spicy butter sauce until coated. Drizzle some of the remaining spicy butter over the fries, then pour about half of the cheese sauce over the fries. Scatter the coated chicken over the cheese sauce, then drizzle with the remaining spicy butter and cheese sauce. Top with the prepared coleslaw and garnish with dill pickle chips.

Tips & Variations

For extra crispiness, spread out fries and chicken in a single layer and avoid overcrowding the baking sheets.

Adjust the cayenne quantity to control the heat level according to your preference.

Substitute regular cheddar with pepper jack for a spicier cheese sauce.

Serve immediately to enjoy the crispy texture, or keep the sauces separate if preparing ahead.

FAQs

Can I make the coleslaw ahead of time?

Yes, the coleslaw can be made up to 2 hours in advance and refrigerated. This allows the flavors to meld and keeps it crisp and refreshing.

What can I use instead of chicken tenders?

You can substitute boneless, skinless chicken breasts or thighs cut into strips if chicken tenders aren’t available. Adjust cooking time as needed for the thickness.