Baked Chicken Tenders with Roasted Potatoes
15min
25min
4
420
Chef's Note
For extra crispy chicken tenders, spray them with a little cooking spray before baking. You can also customize the seasoning blend to your family's taste preferences - try adding a pinch of paprika or Italian seasoning for variety!
Tags
Ingredients
1 pound chicken tenders
1.5 pounds baby potatoes
3 tablespoons olive oil
1 cup breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
Instructions
- 1
Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- 2
Wash 1.5 pounds of baby potatoes and cut them in half. Place them on one baking sheet.
- 3
Drizzle 2 tablespoons of olive oil over the potatoes and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.
- 4
In a shallow bowl, mix 1 cup breadcrumbs, 1/4 cup grated parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
In another bowl, beat 2 large eggs.
- 6
Pat 1 pound of chicken tenders dry with paper towels.
- 7
Dip each chicken tender in the beaten eggs, then coat in the breadcrumb mixture. Place on the second baking sheet.
- 8
Drizzle 1 tablespoon of olive oil over the chicken tenders.
- 9
Place both baking sheets in the oven. Bake the potatoes for 25 minutes, turning halfway through.
- 10
Bake the chicken tenders for 15-18 minutes until golden brown and cooked through (internal temperature of 165°F/74°C).
- 11
Serve the chicken tenders with the roasted potatoes while hot.
Nutrition Information (per serving)
420
32g
38g
15g
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