Crispy Baked Chicken Tenders with Oven Fries

Recipe details

Yield

4 people

Prep time

20 minutes

Cook time

35 minutes

Total time

40 minutes

Ingredients

• 1½ lb Russet potatoes, scrubbed, cut into ½-inch wedges
• 3 tbsp Olive oil, divided
• 1 tsp Paprika
• 1 tsp Salt, divided
• ½ tsp Black pepper, freshly ground, divided
• 1¼ lb Boneless, skinless chicken breasts (about 2 large breasts)
• ½ cup Gluten-free all-purpose flour
• 2 Large eggs
• 1½ cups Gluten-free panko breadcrumbs
• ½ tsp Dried oregano
• as needed Cooking spray (olive oil or neutral)
• for serving Ketchup (optional)
• for serving Lactose-free ranch dressing (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line 2 large rimmed baking sheets with parchment paper.
2. Cut 1½ lb (680 g) russet potatoes into ½-inch wedges, keeping the skin on.
3. Toss the potato wedges in a large bowl with 2 tbsp (30 ml) olive oil, 1 tsp (5 ml) paprika, ½ tsp (2.5 ml) salt, and ¼ tsp (1.25 ml) black pepper until every piece is coated.
4. Spread the wedges in a single layer on one of the prepared baking sheets, cut-side down where possible. Slide them into the oven and bake for 30 minutes, flipping halfway through, until the edges are golden and the insides are tender.
5. While the fries bake, cut 1¼ lb (565 g) boneless, skinless chicken breasts into strips about ¾ inch wide and 3 inches long. Pat them dry with paper towels.
6. Set up your breading station with three shallow bowls. In the first, place ½ cup (70 g) gluten-free all-purpose flour mixed with ¼ tsp (1.25 ml) salt. In the second, whisk 2 large eggs until smooth. In the third, combine 1½ cups (90 g) gluten-free panko breadcrumbs, ½ tsp (2.5 ml) dried oregano, ¼ tsp (1.25 ml) salt, and ¼ tsp (1.25 ml) black pepper.
7. Working one strip at a time, dredge each piece of chicken in the flour, shake off the excess, dip it into the beaten egg, let the extra drip off, then press it into the panko mixture, coating all sides. Place the breaded strips on the second lined baking sheet, spacing them about an inch apart.
8. Once all the chicken is breaded, drizzle or spray the tops lightly with 1 tbsp (15 ml) olive oil or cooking spray to help them crisp up.
9. When the fries have about 5 minutes left, pull them out briefly and add the chicken tenders to the oven on the second rack. Bake the chicken for 18 to 20 minutes, flipping once halfway through, until the coating is golden and crunchy and the internal temperature reaches 165°F (74°C).
10. Remove both pans from the oven. Let everything rest for a minute or two, then pile the tenders and fries onto plates. Serve with ketchup and lactose-free ranch dressing on the side for dipping.