Crispy Oven-Fried Chicken Tenders with Mashed Potatoes and Buttered Green Beans

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and brush with 2 tablespoons of olive oil.

Peel the russet potatoes and cut them into 1-inch chunks. Place in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over high heat.

While the potatoes are coming to a boil, prepare the chicken tenders. Pat them dry with paper towels.

In a shallow dish, combine 1.5 cups panko breadcrumbs, 1/4 cup grated parmesan, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

In another shallow dish, whisk together 2 eggs and 2 tablespoons of milk until well combined.

Dip each chicken tender in the egg mixture, letting excess drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere. Place on the prepared baking sheet.

Drizzle the remaining 1 tablespoon of olive oil over the breaded chicken tenders. Bake for 15-18 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).

While the chicken is baking, continue cooking the potatoes until fork-tender, about 15-20 minutes total.

Trim the ends off the green beans. In a medium saucepan, bring water to a boil and add 1/2 teaspoon salt. Add green beans and cook for 3-4 minutes until bright green and crisp-tender.

Drain the green beans and immediately plunge into ice water to stop cooking. After 1 minute, drain well and set aside.

Drain the potatoes thoroughly and return them to the hot pot. Add 3 tablespoons of butter and 1/2 cup of milk. Mash until smooth and creamy. Season with salt and pepper to taste.

In a large skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the drained green beans and sauté for 2-3 minutes until heated through. Season with salt and pepper to taste.

Serve the crispy chicken tenders with a side of mashed potatoes and buttered green beans.