Cornmeal-Crusted Chicken Tenders
with roasted potato wedges & ranch dip
We’re giving chicken breasts a crisp cornmeal coating before searing, roasting and dunking them into homemade ranch dip. Buttery carrots and roasted potatoes complete this Southern-inspired plate.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Russet Potato
1 unit(s)
Carrot
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
23 g
Cornmeal Breading Spice Blend
(Contains: Wheat May contain traces of: Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Triticale, Tree nuts, Peanuts)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Peanuts)
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Butter*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast on the middle rack of the oven for 22-25 min, tossing halfway through, until tender and golden-brown.
- Meanwhile, peel, then cut carrot into 1/4-inch rounds.
- To a small bowl, add remaining Dill-Garlic Spice Blend, remaining mayo and 2 tsp (4 tsp) water. Season with pepper, then stir to combine. Set aside.
- To a medium bowl, add Cornmeal Breading Spice Blend.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Coat chicken all over with 1 tbsp (2 tbsp) mayo.*
- Working with one chicken breast at a time, add chicken to the bowl with Cornmeal Breading Spice Blend. Toss to coat, pressing breading into chicken to adhere.
- Discard any excess Cornmeal Breading Spice Blend.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add chicken. Sear for 1-2 min per side, until golden-brown.
- Transfer chicken to another parchment-lined baking sheet.
- Roast chicken on the upper rack of the oven for 6-8 min, until cooked through.**
- While chicken roasts, carefully wipe the pan clean.
- In the same pan, heat 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) butter over medium-high.
- When butter is melted, add carrots. Cook for 4-6 min, stirring occasionally, until tender.
- Season with salt and pepper, to taste.
- Serve cornmeal-crusted chicken with roasted potato wedges and carrots alongside.
- Serve ranch dip on the side for dipping.
- Enjoy!
