High Protein Crispy Garlic Parmesan Chicken Tenders with Roasted Potatoes and Spicy Mayo
High Protein Crispy Garlic Parmesan Chicken Tenders with Roasted Potatoes and Spicy Mayo
Ingredients
For the Crispy Chicken Tenders
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large egg yolks, whisked
- 3 cups corn flakes, crushed into small pieces
For the Roasted Potatoes
- 1 1/2 pounds potatoes, cut into 1-inch cubes, skin on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
For the Spicy Mayo Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 1/2 tablespoons lemon juice, from 1/2 lemon
- 1/4 teaspoon granulated sugar
For Garnish
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, toss the cubed potatoes with olive oil, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder until evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.
⏱️ 10 min•🌡️ 400
- 2
Roast the potatoes in the preheated oven for 35-40 minutes, or until tender and crispy, flipping halfway through. While the potatoes are roasting, proceed with preparing the chicken and sauce.
⏱️ 40 min•🌡️ 400
- 3
Using a meat tenderizer, lightly pound the chicken pieces to an even thickness. In a shallow dish, combine 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken pieces and toss by hand until thoroughly coated.
⏱️ 8 min
- 4
In a separate shallow dish, whisk the 4 large egg yolks. On a plate or in another shallow dish, spread the crushed corn flakes.
⏱️ 5 min
- 5
Dip each seasoned chicken piece first into the whisked egg yolks, ensuring it's fully coated, then transfer to the crushed corn flakes, pressing gently to adhere the crumbs completely to all sides. Place the breaded chicken tenders on a separate parchment-lined baking sheet or directly into your air fryer basket.
⏱️ 10 min
- 6
Preheat your air fryer to 365°F. Lightly sprinkle the breaded chicken tenders with a little extra paprika, if desired. Air fry the chicken tenders in batches, if necessary, for 15 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 365
- 7
While the chicken and potatoes are cooking, prepare the spicy mayo. In a small bowl, combine the mayonnaise, sriracha sauce, lemon juice, and granulated sugar. Whisk thoroughly until smooth and well combined.
⏱️ 5 min
- 8
Once the chicken tenders and roasted potatoes are cooked, arrange them on serving plates. Place the spicy mayo in a small bowl in the center. Generously sprinkle both the chicken and potatoes with grated Parmesan cheese and finely chopped fresh parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crispy Garlic Parmesan Chicken Tenders with Roasted Potatoes and Spicy Mayo
Ingredients
For the Crispy Chicken Tenders
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large egg yolks, whisked
- 3 cups corn flakes, crushed into small pieces
For the Roasted Potatoes
- 1 1/2 pounds potatoes, cut into 1-inch cubes, skin on
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
For the Spicy Mayo Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 1/2 tablespoons lemon juice, from 1/2 lemon
- 1/4 teaspoon granulated sugar
For Garnish
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. In a large bowl, toss the cubed potatoes with olive oil, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder until evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.
⏱️ 10 min•🌡️ 400 - 2
Roast the potatoes in the preheated oven for 35-40 minutes, or until tender and crispy, flipping halfway through. While the potatoes are roasting, proceed with preparing the chicken and sauce.
⏱️ 40 min•🌡️ 400 - 3
Using a meat tenderizer, lightly pound the chicken pieces to an even thickness. In a shallow dish, combine 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken pieces and toss by hand until thoroughly coated.
⏱️ 8 min - 4
In a separate shallow dish, whisk the 4 large egg yolks. On a plate or in another shallow dish, spread the crushed corn flakes.
⏱️ 5 min - 5
Dip each seasoned chicken piece first into the whisked egg yolks, ensuring it's fully coated, then transfer to the crushed corn flakes, pressing gently to adhere the crumbs completely to all sides. Place the breaded chicken tenders on a separate parchment-lined baking sheet or directly into your air fryer basket.
⏱️ 10 min - 6
Preheat your air fryer to 365°F. Lightly sprinkle the breaded chicken tenders with a little extra paprika, if desired. Air fry the chicken tenders in batches, if necessary, for 15 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 15 min•🌡️ 365 - 7
While the chicken and potatoes are cooking, prepare the spicy mayo. In a small bowl, combine the mayonnaise, sriracha sauce, lemon juice, and granulated sugar. Whisk thoroughly until smooth and well combined.
⏱️ 5 min - 8
Once the chicken tenders and roasted potatoes are cooked, arrange them on serving plates. Place the spicy mayo in a small bowl in the center. Generously sprinkle both the chicken and potatoes with grated Parmesan cheese and finely chopped fresh parsley before serving.
⏱️ 5 min