Crispy Chicken Tender Bar

🥘 Ingredients

• arugula
  4 oz
• chicken cutlets
  20 oz
• cooking oil
• dried apricots
  2 oz
• flour
  1 c
• garlic powder
  2 tsp
• ketchup
  2 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  2 c
• paper towels
• pepper
• potatoes
  24 oz
• red wine vinegar
  3.333 tbsp
• salt
• shallot
  2 unit
• sliced almonds
  1 oz
• sour cream
  9 tbsp
• sugar
  ½ teaspoon

🍳 Cookware

• baking sheet
• small microwave-safe bowl
• plastic wrap
• medium bowl
• medium bowl
• medium bowl
• large pan
• large bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot . Toss potatoes on a baking sheet with a large drizzle of olive oil , half the garlic powder , salt , and pepper . Roast on top rack for ⏱️ 20 minutes to ⏱️ 25 minutes .

   potatoes: 24 oz, shallot: 2 unit, olive oil, garlic powder: 2 tsp, salt, pepper
2. 

   2

   While potatoes roast, in a small microwave-safe bowl , combine shallot, half the red wine vinegar , 1 tsp sugar , 1 tsp water, salt , and pepper (for 4 servings, use 2 tsp sugar and 2 tsp water). Cover tightly with plastic wrap and microwave for ⏱️ 1 minute . Set aside to pickle, stirring occasionally. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

   red wine vinegar: 3.333 tbsp, sugar, salt, pepper
3. 

   3

   Place flour in a medium bowl and season with salt and pepper . In a separate medium bowl , whisk together sour cream and 2½ TBSP water (5 TBSP for 4 servings). Place panko breadcrumbs in a third medium bowl .

   flour: 1 c, salt, pepper, sour cream: 9 tbsp, panko breadcrumbs: 2 c
4. 

   4

   Pat chicken cutlets dry with paper towels ; cut lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with remaining garlic powder, salt , and pepper . Working one piece at a time, coat chicken strips in flour mixture. Gently shake off excess, then dip into sour cream mixture until fully coated. Let excess drip off, then press chicken strips into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.

   chicken cutlets: 20 oz, paper towels, salt, pepper
5. 

   5

   Heat a ½-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken in an even layer (for 4 servings you may need to work in batches). Cook until golden brown and cooked through, ⏱️ 3 minutes to ⏱️ 5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. Transfer chicken to a paper-towel-lined plate and season with salt immediately.

   cooking oil, salt
6. 

   6

   In a large bowl , whisk together remaining vinegar, olive oil , sugar , and a pinch of salt and pepper (for 4 servings, use 2 TBSP olive oil and 1 tsp sugar). Add arugula ; toss to combine.

   olive oil: 1 tbsp, sugar: ½ teaspoon, salt, pepper, arugula: 4 oz
7. 

   7

   Serve chicken tenders, potato wedges, and ketchup family style. Serve arugula, pickled shallot (draining first), sliced almonds , and dried apricots family style and let everyone build their own salad alongside.

   ketchup: 2 unit, sliced almonds: 1 oz, dried apricots: 2 oz