Crispy Chicken Tenders & Fries

• Chicken breast(700 g)
• Potato(900 g)
• All-Purpose Flour(6 tbsp)
• Eggs(2)
• Panko(180 g)
• Paprika(1 tsp)
• Garlic powder(1 tsp)
• Onion powder(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Olive oil(4 tbsp)
• Mayonnaise(4 tbsp)
• Dijon Mustard(2 tbsp)
• Honey(1 tbsp)
• Lettuce(1)
• Ketchup(4 tbsp)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into fries. Slice the {Chicken breast} into thick tender-sized strips. Tear the {Lettuce} into large pieces for serving.

   ~8 min

2. 2

   Toss the {Potato} with {Olive oil}, half the {Salt}, and half the {Black pepper}. Spread out on a large tray and bake for 15 minutes.

   ~15 min

3. 3

   Set up 3 bowls: put the {Flour} in one, beat the {Eggs} in another, and mix the {Panko Breadcrumbs} with the {Paprika}, {Garlic powder}, {Onion powder}, remaining {Salt}, and remaining {Black pepper} in the third. Coat the {Chicken breast} first in flour, then egg, then crumbs.

   ~7 min

4. 4

   Turn the fries, then move them to one side of the tray or use a second tray. Add the crumbed {Chicken breast}, drizzle lightly with a little of the remaining {Olive oil}, and bake for 13 minutes, until the coating is golden and the chicken is cooked through.

   ~13 min

5. 5

   While the tray bakes, stir together the {Mayonnaise}, {Dijon Mustard}, and {Honey} for a quick dip.

6. 6

   Pile the {Lettuce} onto plates, add the chicken tenders and fries, and serve with the honey mustard dip and {Ketchup} on the side if you like.