Potato-Crusted Chicken Tenders & Salt + Vinegar Dusted Wedges

Bar food, but make it elevated. These crispy chicken tenders are coated in seasoned potato flakes for the perfect crunch, and paired with golden potato wedges dusted in tangy salt and vinegar seasoning. It’s nostalgic comfort food with a fun, crispy twist—perfect for game day, movie night, or just when you’re craving something really satisfying.

Ingredients:

For the Chicken Tenders:

• 2 lbs chicken breast, thinly sliced into long strips

• 1 cup Bob’s Red Mill potato flakes

• Salt, pepper, garlic granules, and cayenne pepper (to taste)

• 1 egg, beaten (for egg wash)

• Avocado oil spray (or oil of choice, for pan)

For the Potato Wedges:

• 4–5 golden potatoes, cut into wedges

• Olive oil

• Salt

• Salt & vinegar powder (or a drizzle of malt vinegar, to finish)

Instructions:

1. Prep the Chicken:
In a shallow bowl, mix potato flakes with salt, pepper, garlic granules, and a dash of cayenne.
In a separate bowl, beat the egg for your egg wash.
Dip each chicken strip into the egg wash, then coat fully in the seasoned potato flakes.

2. Cook the Chicken:
Lightly spray a heated pan with avocado oil. Cook chicken tenders on each side for 3–4 minutes until golden brown.
Transfer to a baking sheet and bake at 400°F (200°C) for 10 minutes or until cooked through and crispy.

3. Make the Potato Wedges:
Parboil the wedges in salted water for 5 minutes, just until nearly fork-tender. Drain and let cool slightly.
Toss with olive oil and salt, then bake at 400°F for 20–25 minutes or until crisp and golden.
Dust with salt & vinegar powder after baking (or drizzle lightly with malt vinegar just before serving).

4. Serve:
Plate the crispy chicken tenders alongside the wedges with your favorite dipping sauce. Comfort food that’s crunchy, flavorful, and totally craveable.