Crispy Chicken Tenders with BBQ Sauce

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• bbq sauce
  4 tbsp
• chicken cutlets
  12 oz
• dijon mustard
  1 tbsp
• flour
  ¼ cup
• mixed greens
  2 c
• olive oil
  3 tbsp
• panko breadcrumbs
  ½ cup
• pepper
  1 tsp
• potatoes (cut into wedges)
  2 pieces
• salt
  1 tsp
• sour cream
  2 tbsp
• sugar
  ¼ tsp
• tomato (diced)
  1 piece

🍳 Cookware

• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Place flour in a shallow bowl and season with salt and pepper .

   flour: ¼ cup, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   In a medium bowl, whisk together dijon mustard , half the balsamic vinegar , sugar , and a drizzle of olive oil until combined.

   dijon mustard: 1 tbsp, balsamic vinegar: 2 tbsp, sugar: ¼ tsp, olive oil: 3 tbsp
4. 

   4

   Pat chicken cutlets dry with paper towels; slice lengthwise into 1-inch-thick strips. Season all over with salt and pepper. Dredge in the seasoned flour, coat evenly with sour cream , and roll in panko breadcrumbs .

   chicken cutlets: 12 oz, sour cream: 2 tbsp, panko breadcrumbs: ½ cup
5. 

   5

   Heat a ½-inch layer of olive oil in a large pan over medium-high heat. Once hot enough that a pinch of flour sizzles, add the coated chicken in a single layer. Cook until golden brown and cooked through, ⏱️ 4 minutes per side. Lower heat if chicken begins to brown too quickly.
6. 

   6

   While chicken cooks, toss mixed greens , tomato , a pinch of salt, and pepper with the vinaigrette in a bowl.

   mixed greens: 2 c, tomato: 1 piece (diced)
7. 

   7

   Divide chicken tenders, potatoes , and salad between plates. Serve with bbq sauce on the side for dipping.

   potatoes: 2 pieces (cut into wedges), bbq sauce: 4 tbsp