Ingredients:
- 1.5 lbs chicken breast tenders
- 1 cup all-purpose flour
- 2 large egg whites, whisked until frothy
- 1.5 cups panko breadcrumbs
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 large russet potatoes, cut into 1/4 inch strips
- 2 tbsp avocado oil
- 1/2 cup mayonnaise
- 2 tbsp honey
- 2 tbsp yellow mustard
- 1 tsp lemon juice
- 1 tsp sea salt
- Salt and cracked black pepper to taste
Instructions:
- Prep the potatoes. Peel 4 large russets and cut into 1/4 inch (0.6 cm) strips. Note: Keeping them uniform ensures they all finish at the same time.
- Dry and season. Pat the potato strips very dry with paper towels, then toss with 2 tbsp avocado oil and 1 tsp sea salt until every surface is glossy.
- Start the fries. Spread potatoes on a large baking sheet and bake at 425°F (220°C) for 10 minutes before you even start the chicken. Note: Fries take longer than tenders to reach peak crispiness.
- Set up the dredge. Place 1 cup flour in one bowl, 2 frothy egg whites in a second, and a mix of 1.5 cups panko, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder in a third.
- Coat the chicken. Dredge each of the 1.5 lbs chicken tenders in flour, dip in egg white, then press firmly into the panko mix until no pink is visible.
- Arrange for air. Place the tenders on a wire rack set over a second baking sheet. Note: This prevents the soggy bottom syndrome.
- Cook simultaneously. Slide the chicken into the oven alongside the fries. Bake for 12-15 minutes until the panko is golden and the chicken hits 165°F (74°C).
- Whisk the sauce. While everything bakes, stir together 1/2 cup mayo, 2 tbsp honey, 2 tbsp yellow mustard, and 1 tsp lemon juice until velvety and smooth.
- Flip the fries. About 5 minutes before the end, give the fries a quick toss until they are sizzling and browned on all sides.
- Rest and serve. Let the chicken sit for 2 minutes to allow juices to redistribute before serving with the flash honey mustard.