Oven Roasted 'Fried' Chicken Tenders
with cauliflower and potato mash / baked tomatoes
These chicken tenders are seasoned with similar flavors that you'd find in traditional fried chicken, but they are baked instead of fried. To lighten this classic meal even more, the side dish uses a combination of potatoes and cauliflower to make a flavorful mash. This dish was last featured in 2017.
- Salt - 1 tsp
- Garlic powder - 1 tsp (not garlic salt)
- Paprika, smoked - 1 tsp
- Oregano, dried - 1 tsp
- Black pepper - 1/2 tsp
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
- Milk - 1/2 cup
- Lemon juice - 2 tsp
- Chicken spice mix (ingredients listed separately) - 2 1/4 tsp + 2 1/4 tsp
- Chicken breast tenders, boneless and skinless - 1 lb (sub boneless, skinless chicken breast, sliced)
- Panko breadcrumbs - 3/4 cup
- Flour, all-purpose - 1/4 cup
- Foil - for lining pan
- Butter - 3 Tbsp
- Dipping sauces - for serving (like ketchup, honey, mustard, or BBQ sauce)
- Cheese, parmesan - 2 oz, grated
- Tomatoes, medium - 2, halved
- Italian seasoning - 1 tsp
- Cauliflower florets, fresh or frozen - 20 oz, chopped into florets
- Potatoes, russet - 2 lbs, peeled and cubed
- Sour cream - 1/4 cup (sub plain or Greek yogurt)
- Make chicken spice mix - Combine salt, garlic powder, paprika, oregano, and black pepper. (Can be done up to 5 days ahead)
- Cauliflower (This makes enough for 2 nights.) / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Marinate chicken - Whisk together sour cream (portion for chicken), milk, lemon juice, and first portion of spice mix. Add chicken and stir to coat in marinade. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Prep breading - Combine panko, flour, and second portion of spice mix in a plastic bag. (Can be done 1 day ahead)
- Tomatoes / Potatoes - Prep as directed. To slice tomatoes, set them stem-side up on a cutting board. With your knife parallel to the counter, slice tomatoes in half. As you cube the potatoes, transfer them to a large stockpot filled with water.
- Heat oven to 400F / 204C.
- While oven heats, prepare potatoes and cauliflower. (Note: This makes enough vegetables for 2 nights.) Place stockpot with water and potatoes over high heat (wait to add cauliflower). Season the water with some salt.
- Bring potatoes to a boil and then reduce heat to a low simmer. Simmer potatoes until tender, 12 to 15 minutes. Add fresh cauliflower florets after potatoes have been boiling for 7 minutes; add frozen cauliflower florets after 10 minutes. When vegetables are tender, drain and rinse. Place colander with vegetables back in stockpot (off heat) and cover with a dishtowel to steam. (This will give give you tender but not watery potatoes.)
- Meanwhile, line a sheet pan with foil. Place butter on top of foil and transfer to heated oven. Leave sheet pan in the oven until the butter is melted, ~3 minutes.
- Carefully remove pan from oven and swirl butter around.
- Remove chicken from buttermilk marinade, letting excess marinade drip off (discard any remaining marinade). Transfer chicken to bag with flour / panko mixture. Shake to coat.
- Add chicken to sheet pan with butter.
- Bake until chicken is golden brown on the bottom, 10 to 12 minutes. Flip chicken and continue baking until chicken is cooked through, ~5 minutes more.
- Once chicken is baking, place tomatoes in a small baking dish, cut-side up. Top with some salt, Italian seasoning, and cheese. Transfer to oven and bake for 10 minutes.
- Return to potatoes and cauliflower. Set half the vegetables aside for Wednesday night. To remaining vegetables, add sour cream (portion for mash). Mash with a fork (or use an immersion blender to get it really smooth and creamy.) Add some stock, some water, or more sour cream if the mixture is too thick to mash. Season with some salt.
- Serve chicken with dipping sauces if you'd like. Enjoy potato / cauliflower mash and roasted tomatoes on the side.
The chicken was delicious! It was a great combination with the tomato and mash. This recipe kept me moving and on my toes! Felt like lots of work but really yummy.0 Helpful
this was a fun meal to make with my kiddo helping. it was pretty tasty and the honey mustard was so delicious we'll definitely make it again.0 Helpful
Tofu: I should have dried it out more, but it worked out well by cutting up 8 oz into nugget-sized pieces, putting them all at once into the "batter" then breadcrumbs shake-n-bake style. I saw that there was a lot of batter/crumbs left so I cut up more tofu, but that time around the crumbs were clumped and didn't cut the tofu well (we'll call this Batch 2). Batch 1 browned up beautifully in the oven, didn't stick, and was tasty. Batch 2 stuck to the pan and didn't turn out so great. Important lesson learned there. I added more spice to the breadcrumbs as well. Dipping sauce was good. I left the potato/cauliflower a bit chunky when mashing, added milk with the sour cream and a little butter plus smoked paprika. THAT was tasty. The tomato unfortunately literally made me gag. My husband said they were just OK; partially the poor quality/lack of flavor of the store-bought tomato and also the oddness of the combined ingredients. None of this was worth all the work. Fun to try though.0 Helpful
chicken tenders were so good they needed no dipping sauce0 Helpful
Skipped the butter in the chicken roasting and didn't miss it. Would definitely make this again! Even the household cauliflower-hater liked these potatoes.0 Helpful
The chicken was good, but it just didn't have the same taste as fried. Love the way less mess part of baking instead though.0 Helpful