Homemade Crispy Chicken Tenders and Smashed Potatoes
And Homemade Ranch Sauce Too!
For the chicken:
1 egg
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
2 tablespoons all-purpose flour
1 cup breadcrumbs
1 teaspoon parsley
1 teaspoon garlic powder
Salt
Pepper
Cooking spray
For the potatoes:
Small bag of petite potatoes
Parmesan cheese
Olive oil
Salt
Pepper
For the homemade ranch:
1 cup Greek yogurt
1 cup mayonnaise
1 tsp: garlic powder, salt and pepper
2 tsp minced onion
1 tsp dried dill weed
1/3 cup water
Make the ranch first. Mix all the ingredients in a small bowl and put in fridge to set while you’re cooking the chicken and potatoes.
Preheat your oven to 425. Boil your potatoes for 10 minutes. Take a cookie sheet and coat with a thin layer of olive oil and sprinkle Parmesan cheese. Drain the potatoes and put on cookie sheet take a glass cup with a small round bottom and smash each one. Sprinkle with more Parmesan and salt and pepper to taste. Drizzle more olive oil on the top. Bake for 25 minutes.
Now the chicken, in a bowl, mix one egg, 2 tablespoons flour, Dijon mustard, I like to add a tsp of garlic powder too. Mix and set aside.
Pound out your tenders. In an other bowl, mix breadcrumbs, garlic powder and parsley. Dip your chicken in the egg mixture and then breadcrumbs and place on a cookie sheet with parchment paper. Coat the tenders with coconut oil (or any kind you have) bake in the oven for 25 minutes. Turn over half way through.
Broil the potatoes for about 2 minutes and take out of the oven. I broiled my chicken tenders as well at the very end.
Dip both in the homemade ranch and enjoy!
Dining and Cooking