Crispy Baked Chicken Tenders with Sweet Potato Wedges

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Scrub 3 medium sweet potatoes thoroughly under cold running water. Cut each sweet potato lengthwise into 8 even wedges. In a large bowl, toss the sweet potato wedges with 2 TBSP of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper until well coated. Spread them out in a single layer on one of the prepared baking sheets.

Bake the sweet potato wedges for 10 minutes while preparing the chicken.

Pat 3 lb of raw chicken breast tenders dry with paper towels. Do not wash the chicken.

Set up a breading station with three shallow bowls. In the first bowl, whisk together 1/2 cup of all-purpose flour, 1.5 tsp of garlic powder, 1.5 tsp of onion powder, 1 tsp of mild paprika, 1 tsp of salt, and 1/4 tsp of black pepper. In the second bowl, beat 2 large eggs. In the third bowl, add 2 cups of panko breadcrumbs.

Working one at a time, dredge each chicken tender in the seasoned flour, shaking off any excess. Dip into the beaten egg, then press firmly into the panko breadcrumbs to coat completely. Place the breaded tenders onto the second prepared baking sheet, leaving space between each.

Lightly spray or drizzle the breaded chicken tenders with the remaining 1 TBSP of olive oil to help them brown.

Place the sheet with the chicken tenders into the oven alongside the sweet potatoes. Bake both sheets for 18 to 20 minutes, turning the chicken tenders and sweet potato wedges halfway through, until the chicken is golden-brown and reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.

While the chicken and potatoes bake, wash 1 head of fresh broccoli and cut it into bite-sized florets. Place the florets in a medium saucepan with 1/2 cup of water. Cover with a tight-fitting lid, bring to a boil over medium-high heat, and steam for 4 to 5 minutes until vibrant green and tender-crisp. Drain any excess water.

Remove the chicken and sweet potatoes from the oven. Let them rest for 3 minutes.

CRITICAL STEP FOR SATURDAY'S MEAL: Separate exactly half of the cooked chicken tenders (1.5 lb). Allow them to cool completely, then transfer them to an airtight container and store in the refrigerator to use for Saturday's sliders. Serve the remaining 1.5 lb of crispy chicken tenders immediately with the sweet potato wedges and steamed broccoli.