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Crispy Chicken Tenders & Mashed Potatoes

with Butter Lettuce Salad & Ranch Dressing

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

In this take on fried chicken, golden, oven-baked tenders get a deliciously light, crispy coating from a simple combo of almond flour, potato flakes, and a touch of ranch dressing.

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fresh
ingredients
Crispy Chicken Tenders & Mashed Potatoes with Butter Lettuce Salad & Ranch Dressing
Title
  • ¾ lb Chicken Tenders
  • ¾ lb Red Potatoes
  • 1 head Butter Lettuce
  • 2 cloves Garlic
  • ½ cup Almond Flour
  • ⅓ cup Brodo Chicken Bone Broth
  • 3 Tbsps Ranch Dressing
  • ½ cup Potato Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut off and discard the root end of the lettuce; roughly chop the leaves.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the broth and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Coat & bake the chicken:
3 Coat & bake the chicken:

While the potatoes cook, line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Place the potato flakes on a separate large plate; season with salt and pepper. In a bowl, combine 1/4 of the ranch dressing, 1 tablespoon of olive oil, and 2 tablespoons of water. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the dressing mixture (letting any excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to the prepared sheet pan. Bake 10 to 12 minutes, or until golden brown and cooked through. Remove from the oven.

Make the salad & serve your dish:
4 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the chopped lettuce and remaining ranch dressing. Season with salt and pepper. Toss to coat; season with salt and pepper to taste. Serve the baked chicken with the mashed potatoes and salad on the side. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. If necessary, peel the garlic; using the flat side of your knife, smash each clove once to flatten. Cut off and discard the root end of the lettuce; roughly chop the leaves.

2 Cook & mash the potatoes:

Add the diced potatoes and smashed garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the broth and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

Cook & mash the potatoes:
Coat & bake the chicken:
3 Coat & bake the chicken:

While the potatoes cook, line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Place the potato flakes on a separate large plate; season with salt and pepper. In a bowl, combine 1/4 of the ranch dressing, 1 tablespoon of olive oil, and 2 tablespoons of water. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the dressing mixture (letting any excess drip off), then in the seasoned potato flakes (pressing to adhere). Transfer to the prepared sheet pan. Bake 10 to 12 minutes, or until golden brown and cooked through. Remove from the oven.

4 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the chopped lettuce and remaining ranch dressing. Season with salt and pepper. Toss to coat; season with salt and pepper to taste. Serve the baked chicken with the mashed potatoes and salad on the side. Enjoy!

Make the salad & serve your dish: