Ingredients
Scale
Crispy Chicken Tenders
- 15 chicken tenders
- 1 c. plain panko bread crumbs
- 1 c. freshly grated parmesan cheese
- 1 tsp. Italian seasoning
- 1/4 tsp. pink Himalayan sea salt
- 1/2 tsp. fresh cracked ground black pepper
- 3 c. canola oil
Roasted Potato Wedges
- 5–6 large potatoes
- 1 tsp. dried oregano
- 2 tbsp. extra virgin olive oil
- 1 tsp. parsley
- 1/4 tsp. hot Hungarian paprika
- 1/2 tsp. fresh cracked ground black pepper
- 1/4 tsp. pink Himalayan sea salt
- 1/4 c. parmesan cheese, freshly grated
- 1/8 c. chopped parsley, fresh
Garlic Aioli Dip
- 1/2 c. mayonnaise
- 1 tsp. lemon juice
- 1 tsp. garlic, minced
- 1/2 tsp. fresh cracked ground black pepper
Instructions
Garlic Aioli
- Mix mayonnaise, pepper, lemon juice, and garlic together in a small bowl.
- Cover bowl with saran wrap and place in the fridge to chill while the rest of the food cooks.
Roasted Potato Wedges
- Preheat the oven to 375 degrees Fahrenheit on convection bake.
- Fork potatoes on all side and place on a plate.
- Place plate in the microwave on high for 6-7 minutes.
- Remove potatoes from the microwave and place on a cutting board.
- Cut the potatoes in half and then in thirds, creating potato wedges.
- Once cut, place in a large mixing bowl.
- Drizzle the extra virgin olive oil over the potatoes and add the salt, pepper, oregano, parsley, and paprika.
- Mix the potatoes together until all potatoes are fully coated with oil and spices.
- Transfer to a large baking sheet and place in the oven for approximately 4-50 minutes, flipping wedges halfway through.
- Remove from oven once complete and sprinkle with freshly grated parmesan cheese and fresh parsley.
- Serve with crispy chicken and garlic aioli.
Crispy Chicken Tenders
- Place oil in a frying pan and turn on medium heat on the stovetop.
- Measure the panko breadcrumbs, Italian seasoning and parmesan cheese and pour into a mini food processor.
- Process on high speed for a few minutes until all ingredients are mixed together.
- Pour the breadcrumb mixture onto a place and set aside.
- Crack the two eggs into a shallow bowl and scramble together with a fork or whisk.
- Begin coating the chicken, taking one piece at a time and dipping it into the egg mixture then into the breadcrumb mixture.
- Ensure the chicken is fully coated and then set on a baking sheet lined with parchment paper.
- Once all chicken pieces are coated, start transferring a few at a time into the hot oil.
- Fry on each side for approximately 3-4 minutes, or until golden brown.
- Repeat process until all chicken is fried.
- Place on a cooling rack to remove any excess grease.
- Serve with roasted potato wedges and garlic aioli dip.
Notes
- For a more potent aioli, let aioli refrigerate for 4-6 hours.
- Category: Dinner
- Method: Baking; Frying
- Cuisine: American
