Crispy Chicken Tender Bar
One recipe–endless ways to enjoy!
- Wheat
- Milk
- Tree Nuts
This customizable chicken tender and salad bar will delight the whole table! You’ll set out a spread of crispy fried chicken and golden-brown potato wedges family style, and pair with peppery arugula, tangy pickled shallots, crunchy almonds, and chewy-sweet dried apricots so everyone can build their own salad. Order tortillas to make crispy chicken wraps and/or broccoli for extra veggies.
Ingredients
12 ounce
Potatoes
1 unit
Shallot
1 teaspoon
Garlic Powder
5 teaspoon
Red Wine Vinegar
½ cup
Flour
(Contains: Wheat)
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
2 ounce
Arugula
1 unit
Ketchup
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
1 ounce
Dried Apricots
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice shallot. • Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack for 20-25 minutes.
• While potatoes roast, in a small microwave- safe bowl, combine shallot, half the vinegar, 1 tsp sugar, 1 tsp water, salt, and pepper (2 tsp sugar and 2 tsp water for 4 servings). • Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Place flour in a medium bowl and season with salt and pepper. • In a separate medium bowl, whisk together sour cream and 21⁄2 TBSP water (5 TBSP for 4 servings). • Place panko in a third medium bowl.
• Pat chicken* dry with paper towels; cut chicken lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with remaining garlic powder, salt, and pepper. • Working one piece at a time, coat chicken strips in flour mixture. Gently shake off excess, then dip into sour cream mixture until fully coated. Let excess drip off, then press chicken strips into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.
• Heat a 1⁄2-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken in an even layer (for 4 servings you may need to work in batches). Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a paper-towel-lined plate and season with salt immediately.
• In a large bowl, whisk together remaining vinegar, 1 TBSP olive oil, 1⁄2 tsp sugar, and a pinch of salt and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings). Add arugula; toss to combine.
• Serve chicken tenders, potato wedges, and ketchup family style. • Serve arugula, pickled shallot (draining first), almonds, and dried apricots family style and let everyone build their own salad alongside.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, juicy chicken tenders; some found them bland and suggested adding more seasoning 🍗.
- Ease of prep: Several found it time-consuming and messy to prepare, with breading that didn't always stick well.
- Suggestions: Consider adding variety of dipping sauces beyond ketchup; season flour and panko for more flavor.
- Portions: Some felt the chicken portion was too small, especially for a "bar" concept.
- Sides: The arugula salad received mixed reviews; many preferred a different salad mix or additional greens.
Reviews from our home cooks
Sooooo much fun we had making and eating this Chicken Tender Bar. Having choices and quantity at this bar is great. The chicken tenders were crispy, moist and delicious. The salad was unbelievable!! Never had these flavors together before but I'll definitely make it again. AND WE ARE SOLD ON THESE EASY TO MAKE N' BAKE POTATO WEDGES!! So crispy and DELICIOUS!!!
Wow. Seriously the best chicken tenders I've ever made. I think the secret was the sour cream. I had never used that before - so so so tasty.
This was absolutely delicious!!! Please repeat this recipe.... the steps to make this chicken crispy was PERFECT!!!! 10 STARS!!! & salad was amazing too :)
This was delish!! I love the sour cream added to it. I could still cook it well for me but it tasted juicy for someone who likes undercooked chicken. Salad was really good. I substituted honey mustard just bc my head hurt and I didn't want a strong smell/taste. I made mashed potatoes as well since they taste better reheated. I prefer your golden potatoes. Chicken was on point, loved the apricots and onions in salad.
I'm not used to frying anything but these tenders came out pretty great. I think the salad was a nice addition as well. I skipped the potatoes since I had them in another meal and used some sweet potato/chick pea fries instead. 10/10.
The breading on this chicken is *chefs kiss*. I feel the portion of chicken was too small. Only getting 6 tenders, especially out of something that is being called a "bar", really wasn't a lot.
So good! The chicken tenders turned out so much better than takeout. Juicy and flavorful.
Fantastic chicken fingers meal. We love these crispy, tender strips of chicken. Salad and fries were perfect sides. Yum!!
More arugula would be nice. The dressing and toppings were delicious. Didn't think chicken was enough so made a couple extra tenders. I was wrong. There was plenty of chicken.
Very easy and came out so crisp. Really like being able to make a bar food / take out treat at home.
