Crispy Chicken Tenders with BBQ Sauce
plus Potato Wedges & Mixed Greens
- Milk
- Wheat
For our fresh spin on this classic comfort staple, you'll coat chicken breast strips with tangy sour cream, then roll in light-as-air panko breadcrumbs. Fry to crunchy, golden perfection, and serve with a side of potato wedges, barbecue sauce for dipping, and a mixed green salad tossed in tangy balsamic vinaigrette for fresh, crisp contrast.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
BBQ Sauce
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
2.5 teaspoon
Balsamic Vinegar
12 ounce
Chicken Cutlets
1 unit
Tomato
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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Cut potatoes into ½-inch-thick wedges.
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Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
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While potatoes roast, cut tomato into ½-inch-thick wedges.
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Place flour in a shallow bowl and season with salt and pepper.
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In a separate shallow bowl, whisk together sour cream and 2 TBSP water (4 TBSP for 4 servings).
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Place panko in a third shallow bowl.
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In a medium bowl, whisk together mustard, half the vinegar, ¼ tsp sugar (all the vinegar and ½ tsp sugar for 4 servings), and a drizzle of olive oil until combined.
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Pat chicken* dry with paper towels; slice lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with salt and pepper.
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Working one piece at a time, press chicken strips into flour mixture until fully coated. Gently shake off excess, then dip both sides into sour cream mixture. Let excess drip off, then press chicken strips into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.
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Heat a ½-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.
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Transfer chicken to a paper-towel-lined plate and season with salt.
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To bowl with vinaigrette, add mixed greens, tomato, salt, and pepper. Toss to combine.
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Divide chicken tenders, potato wedges, and salad between plates in separate sections. Serve with BBQ sauce on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the crispy chicken, though some found it bland; adding seasoning to the flour or breadcrumbs boosted flavor 🍗.
- Ease of prep: While tasty, several noted the recipe was time-consuming and messy to prepare, with multiple steps and dishes.
- Suggestions: Consider air frying for less mess; increase panko and sour cream amounts for better coating coverage.
- Portions: Some wanted more chicken or larger potatoes; others found it made too much food.
- Salad: The salad received mixed reviews; some loved the fresh greens, while others found the dressing too tart.
Reviews from our home cooks
These came out as the best chicken tenders I think I've ever had. I did add some seasoning to the flour, such as tarragon, Mexican oregano, thyme, paprika, chili flakes, garlic powder, onion powder, coriander, and cayenne. Along with salt and pepper, I believe that's 11 herbs and spices. And guess what? They were delicious. Along with the salad and potatoes, that I did in an air fryer, what a great treat for dinner.
Would prefer to make a fun dipping sauce instead of just the bbq sauce. I did my chicken tenders in the air fryer instead and they came out great! Highly recommend. I added cucumber to the salad as well. Salad was a little overdressed for my taste so could do a little less of the ingredients for that.
Very fun dish. A little tedious to cook, but fun to eat. The salad dressing on the very fresh mixed greens was really excellent.
Wow this was amazingly delicious! Complicated to make, but definitely worth the effort. Flavor was great. But not enough panko to coat the chicken (and too much flour).
First time the coating didn't come off in the pan. Nice and crispy! Again, really liked the side salad. One idea might to include a small cucumber. We call them Persian cucumbers here.
The kids liked the crispy chicken tenders, which were pretty quick and easy to cook. They weren't as big a fan of the salad but my husband and I thought it was a nice change. It was a very simple salad, but still felt fresh and healthy.
It was a 40 minute meal however it didn't feel like it took that long to make. The chicken tenders were cooked perfectly. I do love my potatoes so I do wish there was 1 more potato included.
Very delicious meal! These tenders turn out so wonderful. They are tender and tasty. We could have used more sauce for dipping though.
Both the potatoes and the chicken tenders came out wonderfully, we did not care for the dressing for the salad, would still definitely order this meal again
Very good but the ratios you sent were off. Too much flour, not enough sour cream and panko. Also we got cutlets. If we are making tenders, tenders should be sent. The butchery of the cutlets were awful too, so it made it difficult to cut into tenders.
