Crispy Chicken Tenders & Mashed Potatoes

with Butter Lettuce Salad & Ranch Dressing

30 MIN

2 Servings

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

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

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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!