Oven-Baked Crispy Chicken Tenders with Sweet Potato Wedges & Quick Cucumber Salad
Oven “nuggets” without deep-frying: panko-baked chicken tenders with a simple sweet potato wedge side. Add a quick cucumber salad for freshness.
Back to full listIngredients
- DRAPER VALLEY FARMS Boneless Skinless Chicken Breast Tenders 1 lb $8.49/lb
- Organic White Sweet Potatoes 1.25 lb (about 2 medium), cut into wedges $2.79/lb
- Organic Cucumber 1, thinly sliced $1.49 each
- Olive oil 2 tbsp, divided
- Panko breadcrumbs 3/4 cup
- Egg 1
- Garlic powder (optional) 1/2 tsp
- Paprika (optional) 1/2 tsp
- Salt and black pepper to taste
- Lemon or vinegar (for cucumber salad) 1 tbsp
Instructions
- Heat oven to 425°F. Line a sheet pan (or use two pans for best crisping).
- Roast sweet potato wedges: Toss with 1 tbsp oil, salt, pepper. Roast 20–28 min, flipping once, until browned and tender.
- Bread chicken: Beat egg in a bowl. In another bowl mix panko + pinch salt + pepper + optional garlic powder/paprika. Dip tenders in egg, then panko; place on pan. Drizzle or spray lightly with remaining 1 tbsp oil.
- Bake tenders: Bake 12–16 min (depending on thickness), flipping once, until 165°F and crisp.
- Quick cucumber salad: Toss sliced cucumber with lemon/vinegar, pinch salt, and a tiny drizzle of oil if desired.
- Serve: Plate tenders + sweet potato wedges + cucumber salad (ketchup or yogurt dip optional).
Health notes: Moderate-light. Baking keeps it lighter than fried; sweet potatoes add fiber and potassium.
Drink pairing: Kids: water with a splash of apple juice. Adult: light lager or WA Pinot Gris.