Yes, I know I already made some baked chicken tenders, but I had some leftover buttermilk that needed to be used before it went bad so I made this meal for dinner tonight! The chicken tender recipe is a Giada De Laurentiis recipe that I altered and the fry recipe is a great recipe from Ellie Krieger. Ellie Krieger has a great show called "Healthy Appetite with Ellie Krieger" that I highly recommend if you are looking for healthy recipes!
- McArthur Cultured Low Fat Buttermilk
- 2 pounds of chicken breast, cut into tenders
- 1 1/4 cup Panko Italian seasoned breadcrumbs
- 1 1/4 cup Jacyln's Italiean seasoned breadcrumbs (or any other organic brand you like!)
Garlic French Fries Ingredients:
- 6 Idaho potatoes
- 6 cloves of garlic, minced
- 5 Tbsp of extra virgin olive oil
- 1 tsp kosher salt
- 1 tbsp of fresh or dried Italian parsley
Preheat the oven to 500° F
First, cut the chicken breasts up into chicken tenders.
Then, put the chicken tender pieces in a large bowl and pour the buttermilk all over them. Toss the chicken tenders in the buttermilk to make sure they are completely coated. Cover the bowl and put them in the refrigerator for at least 30 minutes.
While the chicken is marinating, cut the potatoes into French fries. To do this, cut the ends off of the potato, then cut the potato in half lengthwise, then cut the halves in half lengthwise. After that, cut each piece into strips that are the same size. Then cut each strip into individual fries. Try to cut each fry the same size so that they cook evenly.
Once the fries are cut, heat 5 tablespoons of olive oil in a pan on medium high heat. Add the minced garlic to the oil and stir continuously to avoid the garlic from burning.
Once the garlic is browned and crispy (after about 2 minutes), take the pan off of the heat. Then, strain the garlic through a small strainer so that you separate the garlic pieces from the oil.
Add 1 tablespoon of kosher salt to the oil, stir a little to combine, and then coat the fries with the oil.
Cover a baking sheet with olive oil and spread the fries over the pan evenly so that each fry is touching the sheet. Bake the fries in the oven for 30-35 minute or until browned and crisp. Don't forget to turn the fries over once in the middle of baking. Sprinkle the garlic pieces and parsley over the fries.
While the fries are baking, mix the Panko Italian breadcrumbs with the regular Italian bread crumbs.
Then, take each buttermilk coated chicken tender and dip it into the bread crumbs. Gently pat the breadcrumbs so that they stick well to the chicken tenders. Put all the pieces of breaded chicken tenders on a baking sheet coated with oil. Drizzle some more olive oil on top of the chicken tenders and put them in the oven. Bake the chicken tenders for 12-15 minutes or until browned and cooked through.
Tip: Put the fries on the bottom rack of the oven and the chicken tenders on the second rack. The french fries need more time to cook and this will help speed up the process.
Serve the chicken tenders with your favorite dipping sauce. I love them with ketchup!
Enjoy and please let me know what you think!