This recipe is a simple and healthy version of a childhood favorite. Serve with honey mustard or ketchup, and it will be the perfect simple dinner.
- One package of chicken tenders
- 1 cup panko bread crumbs
- 2 eggs
- 1 cup of flour
- Russet potatoes, thinly sliced
- Olive oil
Season thawed chicken tenders with salt and pepper. In three separate bowls, put breadcrumbs, flour, and two beaten eggs. Dip each tender first in the flour, then the egg, then coat well with breadcrumbs. In a pan on medium heat, cook each tender for about five minutes in olive oil. Once all of the tenders have been pan-fried, cook on a baking sheet in the oven at 350 degrees for 10- to 15 minutes, or until golden brown.
For the “fries,” simply slice the potatoes into thin pieces and lay flat on a baking sheet. Drizzle with olive oil and season with salt and pepper, then cook at 350 for 15 to 20 minutes or until crispy.