dinner · american
Crispy Sriracha Chicken Fingers with Rosemary Roasted Potatoes & Parmesan-Ranch Salad
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Instructions
1
Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Halve baby gold potatoes, tossing on one side of the baking sheet with 1 tablespoon olive oil, dried rosemary, salt, and pepper.
3
Roast potatoes in the oven for 5 minutes while prepping the chicken tenders and breadcrumb coating.
4
In a shallow bowl, toss chicken tenders with sriracha, garlic powder, remaining salt, and black pepper until completely coated and tacky.
5
Press each sriracha-coated tender firmly into panko breadcrumbs on a plate, coating all sides, then drizzle with remaining olive oil.
6
Arrange breaded chicken fingers on the other half of the baking sheet, roasting alongside potatoes for 13 minutes until golden-crisp.
7
While baking, whisk ranch dressing and grated parmesan cheese together in a salad bowl until smooth and savory.
8
Toss chopped romaine and halved grape tomatoes with the parmesan-ranch dressing, serving alongside crispy sriracha tenders and roasted rosemary potatoes.
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