Crispy Chicken Tender Bar
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Crispy Chicken Tender Bar

Crispy Chicken Tender Bar

One recipe–endless ways to enjoy!

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.

Tags:
Easy Prep
New
Allergens:
Wheat
Milk
Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyHard

Ingredients

serving amount

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

8 ounce

Broccoli

Not included in your delivery

Salt

Pepper

Sugar

Olive Oil

Cooking Oil

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Nutrition Values

/ per serving
Calories1220 kcal
Fat58 g
Saturated Fat12 g
Carbohydrate122 g
Sugar27 g
Dietary Fiber10 g
Protein49 g
Cholesterol125 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Small Bowl
Plastic Wrap
Medium Bowl
Paper Towel
Large Bowl
Whisk

Instructions

Prep & Roast Potatoes
1

• 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.

Adjust racks to top and middle positions. Cut broccoli into bite-size pieces if necessary. Toss on a separate baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.

Pickle Shallot
2

• 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!

Assemble Coatings
3

• 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.

Coat Chicken
4

• 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.

Fry Chicken
5

• 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.

Dress Arugula
6

• In a large bowl, whisk together remaining vinegar, 1 TBSP olive oil, 1⁄2 tsp sugar (2 TBSP olive oil and 1 tsp sugar for 4 servings), and a pinch of salt and pepper. Add arugula; toss to combine.

Serve
7

• 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.

Serve broccoli alongside chicken tender bar.

Chicken is fully cooked when internal temperature reaches 165°.