Chicken Tenders & Potato Wedges with Southwest Ranch Dip
Chicken Tenders & Potato Wedges with Southwest Ranch Dip
This platter is a fantastic dipping moment! It comes from our friend @dianemorrisey and is packed full of all the best flavors and textures.
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30 min. prep time -
6 servings
Ingredients
3 large baking potatoes, sliced into wedges
2 tbsp olive oil
1/2 tsp onion powder
1 tsp paprika
2 tsp dried parsley
1 tsp garlic powder
½ teaspoon pepper
¼ teaspoon cayenne
3 skinless, boneless chicken breasts cut into tender size pieces
1 cup flour seasoned with salt and pepper
3 eggs beaten
2 cups crushed potato chips
1 tablespoon Ranch seasoning
2 tbsp chopped parsley
1 (12oz) container of Marie’s Southwest Ranch Dip
*Note.. soak sliced potato wedges in cold water for at least 30 minutes. It’s a way to rid them of excess starch which is a great way to get the crispiest potatoes. After soaking, drain and pat the potatoes dry with paper towels.
Directions
Preheat oven to 425F
Combine the potato wedges with the seasoned oil and toss to combine. Lay them in a row on a sheet pan lined with parchment and bake 15 minutes.
Meanwhile set up the dredging station for the chicken. In one bowl combine the flour and salt and pepper. The second bowl contains the beaten egg. The third bowl combines the potato chip crumbs and ranch seasoning. Dredge in flour first, then egg and then chips.
When potatoes are par-baked remove from oven and add the chicken. Bake for 15 more minutes. Remove from oven and sprinkle with parsley. Serve on a platter with Marie’s Southwest Ranch Dip
