[PROTEIN DOUBLE CHICKEN CUTLETS] Build-a-Plate Crispy Chicken Tenders with Potato Wedges & Apricot Arugula Salad
- Milk
- Wheat
- Eggs
- 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
4.5 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
1 cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
5 teaspoon
Red Wine Vinegar
2 unit
Ketchup
1 ounce
Dried Apricots
24 ounce
Chicken Cutlets
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
1 teaspoon
Garlic Powder
½ cup
Flour
(Contains: Wheat)
1 unit
Shallot
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1.5 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-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 2½ 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 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 and season with salt immediately.
In a large bowl, whisk together remaining vinegar, 1 TBSP olive oil, ½ 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 arugula, pickled shallot (draining first), almonds, and dried apricots family style and let everyone build their own salad alongside.
