This easy family dinner has everything you need on one plate! Crispy, golden chicken tenders seasoned with Igotchu Seasonings, perfectly roasted baby potatoes, and a refreshing cucumber salad make this a meal everyone will love.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4
Yield: 4 complete meals
Ingredients
For the Chicken Tenders
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1½ pounds chicken tenders
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1 teaspoon Igotchu Seasonings Fried Chicken
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1 teaspoon Igotchu Seasonings Onion Garlic Pepper
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2 large eggs, beaten
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2 cups panko breadcrumbs
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2–3 tablespoons vegetable or olive oil, for frying
For the Air Fryer Roasted Baby Potatoes
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1½ pounds baby potatoes, halved
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1½ teaspoons Igotchu Seasonings Pork Chop
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Olive oil spray
For the Cucumber Salad
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2 large English cucumbers, thinly sliced
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2 tablespoons fresh dill, chopped
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1 tablespoon Dijon mustard
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2 tablespoons apple cider vinegar
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2 tablespoons olive oil
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1 teaspoon Igotchu Seasonings Adobo
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½ teaspoon Igotchu Seasonings Onion Garlic Pepper
Optional for Serving
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Ranch dressing
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Honey mustard
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BBQ sauce
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Ketchup
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Fresh parsley
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Extra fresh dill
Instructions
Step 1: Prepare the Potatoes
Preheat your air fryer to 400°F.
Place the halved baby potatoes in a large bowl. Spray with olive oil and season with Igotchu Seasonings Pork Chop. Toss until evenly coated.
Arrange in a single layer in the air fryer basket and cook for 12–15 minutes, shaking halfway through, until golden brown and tender.
Step 2: Make the Cucumber Salad
While the potatoes cook, thinly slice the cucumbers and place them in a large bowl.
In a separate bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, Igotchu Seasonings Adobo, and Igotchu Seasonings Onion Garlic Pepper until smooth.
Stir in the fresh dill, then pour the dressing over the cucumbers. Toss gently to coat.
Refrigerate until ready to serve.
Step 3: Season & Bread the Chicken
Pat the chicken tenders dry.
Season both sides with Igotchu Seasonings Fried Chicken and Igotchu Seasonings Onion Garlic Pepper.
Dip each tender into the beaten eggs, then coat evenly in the panko breadcrumbs, gently pressing the breadcrumbs onto the chicken.
Step 4: Pan Fry the Chicken
Heat 5–8 tablespoons of oil in a large skillet over medium heat.
Cook the chicken tenders for 4–5 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F.
Transfer to a paper towel-lined plate.
Step 5: Serve
Plate the crispy chicken tenders alongside the roasted baby potatoes and a generous helping of the creamy cucumber salad.
Serve with your favorite dipping sauces such as ranch, honey mustard, BBQ sauce, or ketchup.
Garnish with fresh parsley or dill if desired.
Igotchu Tip
For the crispiest chicken tenders, let the breaded chicken rest for 5–10 minutes before frying. This helps the panko adhere better and creates an extra crispy coating. Pair this meal with your favorite dipping sauce and enjoy a simple, satisfying dinner the whole family will ask for again! 🍗🥒🥔
