---
title: Crispy Chicken Tender Bar
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/crispy-chicken-tender-bar-66c392aea84c6dba684c6177}
servings: 2
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: Hard
allergens: [Wheat, Milk, Tree Nuts]
tags: [Easy Prep, New, Chicken, Family Style, Comfort Food]
rating: 4.5
rating_count: 534
source_chef: Sara Heilman
review_highlights:
  - {theme: Flavor, text: Crispy, juicy chicken tenders with a customizable salad bar}
  - {theme: Ease of prep, text: Breading process can be messy and time-consuming}
image: "https://images.recipes.furrysalamander.com/crispy-chicken-tender-bar.avif"
---
Preheat oven to 425 degrees. Halve, peel, and very thinly slice @shallot{1%unit}. Cut @potatoes{2%unit} into ½-inch wedges. On a #baking sheet{}, toss potatoes with a large drizzle of @olive oil{1%tbsp}, half the @garlic powder{1%tsp}, @salt{1%pinch}, and @black pepper{1%pinch}. Roast on top rack ~{20%minutes}.

While potatoes roast, in a #small bowl{}, combine half the shallot, half the @red wine vinegar{3%tbsp}, 1 tsp @sugar{1%tsp}, 1 tsp @water{2%tbsp}, salt, and pepper. Cover tightly with plastic wrap and microwave ~{1%minutes}. Set aside to pickle, stirring occasionally.

Place @flour{½%cup} in a #medium bowl{} and season with salt and pepper. In a separate #medium bowl{}, whisk together @sour cream{⅓%cup} and 2½ TBSP water. Place @panko breadcrumbs{¾%cup} in a third #medium bowl{}.

Pat @chicken cutlets{12%oz} dry with paper towels; cut lengthwise into 1-inch-thick strips. 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 into panko until fully coated.

Heat a ½-inch layer of oil in a #large pan{} over medium-high heat. Once oil sizzles when a pinch of flour is added, add coated chicken in an even layer. Cook until golden brown and cooked through, ~{3%minutes} per side. Transfer chicken to a paper-towel-lined plate and season with salt immediately.

In a #large bowl{}, whisk together remaining vinegar, 1 TBSP olive oil, ½ tsp sugar, and a pinch of salt and pepper. Add @arugula{2%cup}; toss to combine.

Serve chicken tenders, potato wedges, and @ketchup{2%tbsp} family style. Serve arugula, pickled shallot (draining first), @sliced almonds{¼%cup}, and @dried apricots{⅓%cup} family style and let everyone build their own salad.