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Crispy Chicken Tenders & Roasted Potatoes
with Summer Vegetable Salad & Honey Mustard
50 MIN
4 Servings
From the Test Kitchen
Chefs, tonight’s meal is an ultimate family favorite, with a few gourmet touches. Panko breadcrumbs lend a golden-brown crust and a delicate, lighter-than-air crunch to our chicken tenders, served with a simple, delicious honey mustard for dipping. On the side, we’re rounding it all out with hearty roasted potatoes and a vibrant salad of juicy cherry tomatoes, sautéed corn and crunchy cucumber—peeled partway for a beautiful presentation and more varied texture.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the honey mustard:
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Halve the tomatoes. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds of the cucumber; medium dice. In a small bowl, combine the honey and mustard; season with salt and pepper to taste.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the corn:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan.
4
Bread the chicken:
While the potatoes continue to roast, crack the eggs into a medium bowl; beat until smooth. Place the breadcrumbs and flour in 2 separate medium bowls. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a dish.
5
Cook the chicken:
While the potatoes continue to roast, in the pan used to cook the corn, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in 2 batches, add the breaded chicken. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
6
Make the salad & serve your dish:
While the chicken cooks, add the tomatoes, cucumber and vinegar to the bowl of cooked corn; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste. Transfer the salad, cooked chicken and roasted potatoes to serving dishes. Garnish the salad and chicken with the green tops of the scallions. Serve with the honey mustard on the side. Enjoy!
1
Prepare the ingredients & make the honey mustard:
Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Halve the tomatoes. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds of the cucumber; medium dice. In a small bowl, combine the honey and mustard; season with salt and pepper to taste.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the corn:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Transfer to a large bowl and set aside to cool. Wipe out the pan.
4
Bread the chicken:
While the potatoes continue to roast, crack the eggs into a medium bowl; beat until smooth. Place the breadcrumbs and flour in 2 separate medium bowls. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a dish.
5
Cook the chicken:
While the potatoes continue to roast, in the pan used to cook the corn, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in 2 batches, add the breaded chicken. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
6
Make the salad & serve your dish:
While the chicken cooks, add the tomatoes, cucumber and vinegar to the bowl of cooked corn; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste. Transfer the salad, cooked chicken and roasted potatoes to serving dishes. Garnish the salad and chicken with the green tops of the scallions. Serve with the honey mustard on the side. Enjoy!
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