Crispy Baked Chicken Tenders with Sweet Potato Fries

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.

Peel the 3 sweet potatoes and cut them into 1/2-inch thick fries. Place them on one of the baking sheets.

Drizzle 2 tablespoons of olive oil over the sweet potato fries, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly.

Arrange the sweet potato fries in a single layer and bake for 10 minutes.

While the fries are baking, set up a breading station: Place 1/2 cup flour in one shallow dish, beat 2 eggs in a second dish, and combine 1.5 cups panko breadcrumbs with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper in a third dish.

Pat 1.5 pounds chicken tenders dry with paper towels.

Dredge each chicken tender in flour, then dip in beaten egg, and finally coat in the seasoned breadcrumb mixture. Place on the second prepared baking sheet.

Drizzle the breaded chicken tenders with 1 tablespoon of olive oil.

After the sweet potato fries have baked for 10 minutes, flip them and place both baking sheets in the oven.

Bake for 15 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and fries are golden and crispy.

While everything is baking, mix 1/2 cup ketchup with 2 tablespoons honey in a small bowl for dipping.

Serve the chicken tenders and sweet potato fries hot with the honey-ketchup dipping sauce.