Crispy Chicken Tenders with BBQ Sauce

🥘 Ingredients

• BBQ sauce
  1/2 c
• Dijon mustard
  4 tsp
• balsamic vinegar
  5 tsp
• chicken cutlets
  24 oz
• flour
  1 c
• mixed greens
  4 oz
• olive oil
• panko breadcrumbs
  1 c
• paper towels
• pepper
• potatoes
  24 oz
• salt
• sour cream
  3 tbsp
• sugar
  ¼ tsp
• tomato
  2 unit

🍳 Cookware

• baking sheet
• shallow bowl
• shallow bowl
• shallow bowl
• medium bowl
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes 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 into ½-inch-thick wedges.

   potatoes: 24 oz, olive oil, salt, pepper, tomato: 2 unit
2. 

   2

   Place flour in a shallow bowl and season with salt and pepper . In a separate shallow bowl , whisk together sour cream and 2 TBSP water. Place panko breadcrumbs in a third shallow bowl .

   flour: 1 c, salt, pepper, sour cream: 3 tbsp, panko breadcrumbs: 1 c
3. 

   3

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

   Dijon mustard: 4 tsp, balsamic vinegar: 5 tsp, sugar: ¼ tsp, olive oil
4. 

   4

   Pat chicken cutlets 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.

   chicken cutlets: 24 oz, paper towels, salt, pepper
5. 

   5

   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 .

   olive oil, salt
6. 

   6

   To bowl with vinaigrette, add mixed greens , tomato, salt , and pepper . Toss to combine.

   mixed greens: 4 oz, salt, pepper
7. 

   7

   Divide chicken tenders, potato wedges, and salad between plates in separate sections. Serve with BBQ sauce on the side for dipping.

   BBQ sauce: 1/2 c