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Ingredients
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Ingredients
Method
Directions
- 1
Prep and preheat
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- 2
Prepare chicken
Pat chicken tenderloins dry; lightly season with 1/2 tsp of salt and pepper and set aside.
- 3
Set up dredging stations
In a shallow bowl, mix all-purpose flour with paprika, garlic powder, onion powder, 1 tsp salt, and 0.5 tsp pepper. In a second bowl, whisk the eggs. In a third bowl, combine panko breadcrumbs with grated Parmesan cheese.
- 4
Bread the chicken
Dip each tenderloin into the seasoned flour, shake off excess. Dip into the eggs, then coat with the breadcrumb-Parmesan mixture. Place breaded tenders on a plate.
- 5
Bake chicken
Place tenders on one baking sheet. Lightly brush or spray with a little olive oil. Bake 12-14 minutes, flip, then bake 4-6 minutes more until golden and internal temperature reaches 165°F (74°C).
- 6
Prepare fries
While chicken bakes, cut russet potatoes into evenly sized fries. Soak in cold water 20-30 minutes to remove starch, then drain and pat dry.
- 7
Season fries
Toss fries with cornstarch, 2 tbsp olive oil, 1 tsp salt, and 0.5 tsp pepper until evenly coated.
- 8
Bake fries
Spread fries in a single layer on the second baking sheet. Bake 25-30 minutes, turning halfway, until crisp and golden.
- 9
Serve
Plate chicken tenders with hot fries. Offer ranch dressing and ketchup for dipping on the side.
