dinner · american
Crispy Baked Chicken Tenders with Sweet Potatoes & Honey Mustard
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Instructions
1
Position two oven racks in the upper and lower thirds, then preheat oven to 425 F (220 C).
2
Line both large rimmed baking sheets with parchment paper for effortless cleanup and even browning.
3
Toss sweet potato wedges on one sheet with one tablespoon olive oil, half the salt, and half the paprika.
4
Spread wedges into a single flat layer and roast on the lower rack for 15 minutes until tender.
5
In a shallow bowl, whisk panko breadcrumbs, cornstarch, garlic powder, remaining paprika, salt, pepper, and remaining olive oil.
6
Press chicken tenders firmly into the crumb mixture, coating both sides evenly, and arrange on the second baking sheet.
7
Transfer tenders to the upper oven rack and bake for 12 to 14 minutes until crisp and golden.
8
While baking, steam broccoli florets with two tablespoons water in a covered microwave-safe bowl for 3 minutes.
9
In a small bowl, whisk mayonnaise, honey, and Dijon mustard together until smooth, glossy, and emulsified.
10
Divide golden chicken tenders and sweet potato wedges between plates, serving alongside vibrant broccoli florets and honey mustard dip.
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