---
title: Crispy Chicken Tenders with BBQ Sauce
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-chicken-tenders-with-bbq-sauce-67d7fa5b6ec352636ca1903e
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
  - Wheat
tags:
  - Kid Friendly
  - Protein Smart
  - Easy Prep
  - Sodium Smart
rating: 4.0
rating_count: 3
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the crispy chicken, though some found it bland; adding seasoning to the flour or breadcrumbs boosted flavor.
  - theme: Ease of prep
    text: While tasty, several noted the recipe was time-consuming and messy to prepare, with multiple steps and dishes.
nutrition:
  calories: 820
  protein: 47
  fat: 29
  saturated fat: 6
  carbohydrates: 86
  sugar: 18
  fiber: 5
  cholesterol: 135
  sodium: 540
  potassium: 1550
  calcium: 70
  iron: 4.1
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Tenders/crispy-chicken-tenders-with-bbq-sauce.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut @potatoes{24%oz} into ½-inch-thick wedges. Toss potatoes on a #baking sheet{} with a large drizzle of @olive oil{}, @salt{}, and @pepper{}. Roast on top rack until browned and tender, ~{20%minutes}. While potatoes roast, cut @tomato{2%unit} into ½-inch-thick wedges.

Place @flour{1%cup} in a #shallow bowl{} and season with @salt{} and @pepper{}. In a separate #shallow bowl{}, whisk together @sour cream{3%tbsp} and 2 TBSP water. Place @panko breadcrumbs{1%cup} in a third #shallow bowl{}.

In a #medium bowl{}, whisk together @Dijon mustard{4%tsp}, half the @balsamic vinegar{5%tsp}, @sugar{¼%tsp} (all the vinegar and ½ tsp sugar for 4 servings), and a drizzle of @olive oil{} until combined.

Pat @chicken cutlets{24%oz} dry with @paper towels{}; slice lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with @salt{} and @pepper{}. Working one piece at a time, press chicken strips into flour mixture until fully coated. Gently shake off excess, then dip both sides into sour cream mixture. Let excess drip off, then press chicken strips into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.

Heat a ½-inch layer of @olive oil{} in a #large pan{} over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken in an even layer (for 4 servings, you may need to work in batches). Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. Transfer chicken to a paper-towel-lined plate and season with @salt{}.

To bowl with vinaigrette, add @mixed greens{4%oz}, tomato, @salt{}, and @pepper{}. Toss to combine.

Divide chicken tenders, potato wedges, and salad between plates in separate sections. Serve with @BBQ sauce{8%tbsp} on the side for dipping.