Crispy Chicken Tenders with Roasted Potatoes

Instructions

1. 1

   Preheat oven to 400°F and toss halved potatoes with 2 tbsp oil, salt, and pepper; roast for 18 minutes.

2. 2

   Beat eggs in one bowl and spread panko in another; dip chicken tenders in egg then panko.

3. 3

   Heat 2 tbsp oil in a skillet over medium-high heat and pan-fry tenders for 3 minutes per side until golden.

4. 4

   Serve tenders with roasted potatoes and plain rice if desired.