Crispy Panko-Crusted Chicken Tenders with Honey-Dijon Sauce and Roasted Sweet Potato Wedges

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash the sweet potatoes and cut them into even wedges about 1/2-inch thick. Place in a bowl and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Arrange sweet potato wedges in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.

While potatoes are roasting, prepare the chicken tenders. Slice the chicken breasts into even strips about 1-inch wide.

Set up a breading station: In the first shallow bowl, place 1 cup flour mixed with 1/2 teaspoon salt. In the second bowl, whisk together 2 large eggs and 2 tablespoons milk. In the third bowl, combine 2 cups panko breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pat chicken strips dry with paper towels. Dredge each piece first in flour, shaking off excess, then dip in egg mixture, and finally coat thoroughly with seasoned panko, pressing gently to adhere.

Heat 1/3 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F if you have a thermometer).

Working in batches to avoid overcrowding, carefully add chicken tenders to hot oil and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F).

Transfer cooked tenders to a wire rack or paper towel-lined plate to drain excess oil.

For the honey-dijon sauce, whisk together 1/4 cup dijon mustard, 3 tablespoons honey, 2 tablespoons mayonnaise, and 2 teaspoons lemon juice in a small bowl until smooth.

Finely chop 2 tablespoons fresh parsley and sprinkle over the chicken tenders just before serving.

Serve the crispy chicken tenders with honey-dijon sauce and roasted sweet potato wedges on the side.