Crispy Baked Chicken Tenders with Roasted Potato Wedges
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
Ingredients
- 1 pound chicken tenders
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 large eggs
- 4 medium russet potatoes, cut into wedges
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 degrees and line a large baking sheet with parchment paper.
- In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- In a second bowl, whisk the eggs until smooth.
- Dip each chicken tender in the egg, then coat it in the breadcrumb mixture. Place the coated tenders on one half of the prepared baking sheet.
- In a large bowl, toss the potato wedges with olive oil, the remaining 1/4 teaspoon salt, and the remaining 1/8 teaspoon black pepper. Spread them on the other half of the baking sheet.
- Bake for 20 to 25 minutes, flipping the tenders and potatoes halfway through, until the chicken is cooked through and the potatoes are golden at the edges.
Notes
For extra crispiness, press the breadcrumb coating firmly onto the chicken before baking. Leftovers reheat well in a 375-degree oven for 8 minutes to restore crunch. If your kids prefer milder flavors, reduce the paprika slightly on their portions.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Parchment paper, Mixing bowls
Cuisine: American
Equipment: Baking sheet, Parchment paper, Mixing bowls