Everything Bagel Chicken Tenders
with Honey Mustard, Potato Wedges & Garlicky Brussels Sprouts
- Milk
- Wheat
- Eggs
- Sesame
When chicken tenders are seasoned like our favorite bagel of all time—everything!—the result is jaw-droppingly delicious. You'll triple-coat chicken breast strips in flour, sour cream, and seasoned panko for ultimate crispiness. Serve alongside golden brown potato wedges and garlicky green beans with sweet and tangy honey mustard for dipping.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Green Beans
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 clove
Garlic
12 ounce
Chicken Cutlets
1 tablespoon
Everything Bagel Seasoning
(Contains: Sesame)
½ cup
Flour
(Contains: Wheat)
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack for 10 minutes (you'll add more to the sheet then). (For 4 servings, spread potatoes out across entire sheet.)
Meanwhile, trim green beans if necessary. Peel and mince or grate garlic.
Roast potatoes for 5 minutes. Meanwhile, trim and halve Brussels sprouts lengthwise (quarter any larger sprouts).
Place flour in a medium bowl and season with salt and pepper.
In a separate medium bowl, whisk together sour cream and 2 TBSP water (4 TBSP water for 4 servings).
In a third medium bowl, combine panko and Everything Bagel Seasoning.
Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side with a drizzle of oil, garlic, salt, and pepper.
Return to top rack and roast until potatoes are golden brown and green beans are lightly browned and tender, 12-15 minutes more. (For 4 servings, leave potatoes roasting; add green beans to a second baking sheet and roast on middle rack.)
Once potatoes have roasted 5 minutes, swap in Brussels sprouts for green beans. Roast until browned and tender, 15-20 minutes more.
Pat chicken* dry with paper towels; cut lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with salt and pepper.
Working one piece at a time, press chicken into flour mixture until fully coated. Gently shake off excess, then dip both sides into sour cream mixture. Let excess drip off, then press into seasoned panko until fully coated. TIP: For less mess, use tongs to dip and transfer.
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.
Transfer chicken to a paper-towel-lined plate.
Divide chicken tenders, potato wedges, and green beans between plates. Serve with honey Dijon dressing on the side for dipping.
