Crispy baked chicken tenders with wedge fries
- 1 lb chicken tenders
- 1 cup lowfat buttermilk
- 1 beaten egg
- 2 cups kellogg’s cornflake crumbs
- 1 tablespoon extra virgin olive oil
- kosher salt and pepper to taste
- 1 russett potato
- 2 teaspoons extra virgin olive oil
- seasoning salt
Preheat oven to 450-500. Convection mode if possible.
Marinate chicken in buttermilk overnight or up to four hours. Drain buttermilk from chicken and pat dry. Season chicken with kosher salt and pepper. Dip tenders in eggwash and roll in corn flake crumbs.
Line sheet pan with non stick foil and brush with olive oil. Place tenders on pan, and roast in oven on second upper rack for 12 minutes. Turn once and cook and additiional 12 minutes.
Serve with marinara sauce or honey mustard dip
Honey mustard dip
½ cup Dijon mustard, 3 tablespoons of honey, 2 tablespoons apple cider vinegar.
Mix ingredients and serve.
Cut potatoes in half lengthwise and then cut each half into 4 wedges. Pat dry with paper towel.
Place wedges on a sheet pan lined with nonstick foil and drizzle with olive oil.
Place potatoes on top rack of oven and roast for 12-15 minutes until golden. Turn and roast an additional 12-15 minutes until golden and crispy. Season with seasoning salt and serve.