Garlic Aioli

1. Mix mayonnaise, pepper, lemon juice, and garlic together in a small bowl.
2. Cover bowl with saran wrap and place in the fridge to chill while the rest of the food cooks.

Roasted Potato Wedges

1. Preheat the oven to 375 degrees Fahrenheit on convection bake.
2.  Fork potatoes on all side and place on a plate.
3. Place plate in the microwave on high for 6-7 minutes.
4. Remove potatoes from the microwave and place on a cutting board.
5. Cut the potatoes in half and then in thirds, creating potato wedges.
6. Once cut, place in a large mixing bowl.
7. Drizzle the extra virgin olive oil over the potatoes and add the salt, pepper, oregano, parsley, and paprika.
8. Mix the potatoes together until all potatoes are fully coated with oil and spices.
9. Transfer to a large baking sheet and place in the oven for approximately 4-50 minutes, flipping wedges halfway through.
10. Remove from oven once complete and sprinkle with freshly grated parmesan cheese and fresh parsley.
11. Serve with crispy chicken and garlic aioli.

Crispy Chicken Tenders

1. Place oil in a frying pan and turn on medium heat on the stovetop.
2. Measure the panko breadcrumbs, Italian seasoning and parmesan cheese and pour into a mini food processor.
3. Process on high speed for a few minutes until all ingredients are mixed together.
4. Pour the breadcrumb mixture onto a place and set aside.
5. Crack the two eggs into a shallow bowl and scramble together with a fork or whisk.
6. Begin coating the chicken, taking one piece at a time and dipping it into the egg mixture then into the breadcrumb mixture.
7. Ensure the chicken is fully coated and then set on a baking sheet lined with parchment paper.
8. Once all chicken pieces are coated, start transferring a few at a time into the hot oil.
9. Fry on each side for approximately 3-4 minutes, or until golden brown.
10. Repeat process until all chicken is fried.
11. Place on a cooling rack to remove any excess grease.
12. Serve with roasted potato wedges and garlic aioli dip.