This two pan dinner charmed our family!!
BUTTERMILK CHICKEN TENDERS WITH ROASTED POTATOES
1 cup buttermilk
3 garlic cloves, pressed
1 1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 1/2 pounds chicken tenders
1 pound small potatoes, cut in half
2 shallots, sliced
4 tablespoons olive oil, divided
1 1/2 cups breadcrumbs
3 tablespoons chopped fresh parsley
3 tablespoons butter, divided
Heat oven to 425F. Combine buttermilk, garlic, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in a large ziplock bag, add chicken, seal bag and toss to coat. Let stand at room temperature 30 minutes.
Combine potatoes and shallots in a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and sprinkle with remaining 1/2 teaspoon each of salt and pepper. Stir to coat, and spread in a single layer. Bake in oven until potatoes are browned and tender, about 20 minutes, stirring occasionally.
Combine breadcrumbs and 2 tablespoons of the parsley in a shallow bowl. Remove chicken from plastic bag, discarding any mixture left in the bag. Dredge chicken tenders in breadcrumb mixture, pressing to adhere.
Heat 1 tablespoon of the oil and 1 1/2 tablespoons of the butter in a large skillet over medium. Add chicken and cook until golden brown and done, 3 to 4 minutes per side. Remove to a serving platter, wipe pan and repeat with remaining oil, butter and chicken as needed.
Serve chicken with potatoes and shallots, top chicken and vegetables with remaining parsley.
Recipe adapted from Southern Living, February 2017