Crunchy Oven Chicken Tenders with Creamy Cucumber-Potato Salad

Make it

Instructions

1. 01

   Heat and prepare the oven and baking sheet

   Set an oven rack in the center and preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, then spread 1 tbsp olive oil over the parchment where the tenders will sit. Set the lined, greased sheet aside. | Why: A hot oven and a lightly oiled surface help the coating crisp without sticking.

2. 02

   Cook and cool the potatoes

   Scrub 1.5 lb Yukon Gold potato under running water; cut into ¾-inch pieces. Put the pieces in a medium pot with 1.5 l water and 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides in easily but the pieces hold their shape. Drain in a colander and spread on a plate to steam-dry and cool for at least 10 minutes. | Why: Starting in cool water cooks the pieces evenly; drying and cooling keeps the salad from turning watery.

3. 03

   Mix the cool, tangy salad dressing

   Wash and dry 1 cucumber and 2 tbsp fresh dill. Dice the cucumber into ¼-inch pieces and finely chop enough dill to measure 2 tbsp. In a large bowl, whisk ¾ cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and ¼ tsp kosher salt. Fold in the cucumber and dill. Cover and refrigerate while you prepare and bake the chicken. | Why: The cold dressing stays creamy, while cucumber and dill add crunch and freshness.

4. 04

   Season the flour and bread the chicken

   Set out three shallow bowls. In the first, mix ⅓ cup all-purpose flour, ½ tsp kosher salt, ½ tsp smoked paprika, and ¼ tsp black pepper thoroughly so the dredging flour is seasoned throughout. Beat 2 eggs in the second bowl. In the third, toss 1 cup panko breadcrumbs with 1 tbsp olive oil until evenly moistened. On a separate cutting board, cut 1.25 lb boneless skinless chicken breast into strips about 1 inch wide; pat dry with paper towels. Coat each strip in the seasoned flour, shake off excess, dip into beaten egg, and press into the crumbs. Arrange in one layer on the previously lined and greased baking sheet. Wash hands, knife, board, and any surfaces that touched raw chicken. | Why: Seasoned flour flavors the meat beneath the crust, and oiled crumbs brown more evenly.

5. 05

   Bake until crisp and safely cooked

   Bake on the center rack at 425°F (220°C) for 20–24 minutes, turning the tenders with clean tongs after about 12 minutes. They are ready when golden and crisp and an instant-read thermometer inserted into the thickest strip reads 165°F (74°C). If needed, bake 2–3 minutes longer and check again. Rest on the sheet for 3 minutes. | Why: Turning browns both sides, while the thermometer confirms the chicken is fully cooked without guessing.

6. 06

   Dress the potatoes and serve

   Take the chilled dressing from the refrigerator. Fold in the cooled, drained potato pieces until evenly coated. Divide the salad and hot chicken tenders among four plates and serve immediately; discard any leftover raw-chicken dredging mixtures rather than using them as a sauce. | Why: Dressing the potatoes after they cool preserves the yogurt’s texture and the cucumber’s crunch.