Crispy Chicken Tender Bar

🥘 Ingredients

• arugula
  2 c
• black pepper
  1 pinch
• chicken cutlets
  12 oz
• dried apricots
  ⅓ cup
• flour
  ½ cup
• garlic powder
  1 tsp
• ketchup
  2 tbsp
• olive oil
  1 tbsp
• panko breadcrumbs
  ¾ cup
• potatoes
  2 unit
• red wine vinegar
  3 tbsp
• salt
  1 pinch
• shallot
  1 unit
• sliced almonds
  ¼ cup
• sour cream
  ⅓ cup
• sugar
  1 tsp
• water
  2 tbsp

🍳 Cookware

• baking sheet
• small bowl
• medium bowl
• medium bowl
• medium bowl
• large pan
• large bowl

1. 

   1

   Preheat oven to 425 degrees. Halve, peel, and very thinly slice shallot . Cut potatoes into ½-inch wedges. On a baking sheet , toss potatoes with a large drizzle of olive oil , half the garlic powder , salt , and black pepper . Roast on top rack ⏱️ 20 minutes .

   shallot: 1 unit, potatoes: 2 unit, olive oil: 1 tbsp, garlic powder: 1 tsp, salt: 1 pinch, black pepper: 1 pinch
2. 

   2

   While potatoes roast, in a small bowl , combine half the shallot, half the red wine vinegar , 1 tsp sugar , 1 tsp water , salt, and pepper. Cover tightly with plastic wrap and microwave ⏱️ 1 minutes . Set aside to pickle, stirring occasionally.

   red wine vinegar: 3 tbsp, sugar: 1 tsp, water: 2 tbsp
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. Place panko breadcrumbs in a third medium bowl .

   flour: ½ cup, sour cream: ⅓ cup, panko breadcrumbs: ¾ cup
4. 

   4

   Pat chicken cutlets 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.

   chicken cutlets: 12 oz
5. 

   5

   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.
6. 

   6

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

   arugula: 2 c
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.

   ketchup: 2 tbsp, sliced almonds: ¼ cup, dried apricots: ⅓ cup