DIY Crispy Chicken Tender and Salad Bar

Turn dinner into an interactive feast with this build-your-own crispy chicken tender and salad bar. Golden-brown chicken strips and roasted potato wedges take center stage, surrounded by a colorful array of toppings: peppery arugula, tangy pickled shallots, crunchy sliced almonds and chewy dried apricots. Everyone can assemble their perfect plate, whether they pile on the greens or go all-in on the chicken.

This meal is designed for flexibility-serve with warm tortillas for wraps or add steamed broccoli for extra veggies. It’s a fun, family-friendly way to enjoy a restaurant-style spread at home.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel and thinly slice shallot. Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack for 20-25 minutes.
2. While potatoes roast, in a small microwave-safe bowl, combine shallot, half the vinegar, 1 tsp sugar, 1 tsp water, salt and pepper (for 4 servings: 2 tsp sugar and 2 tsp water). Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.
3. Place flour in a medium bowl and season with salt and pepper. In a separate medium bowl, whisk together sour cream and 2½ tbsp water (5 tbsp for 4 servings). Place panko in a third medium bowl.
4. Pat chicken dry with paper towels; cut chicken lengthwise into 1-inch-thick strips (3-4 strips per cutlet). Season all over with remaining garlic powder, salt and pepper. Working one piece at a time, coat chicken strips in flour mixture. Gently shake off excess, then dip into sour cream mixture until fully coated. Let excess drip off, then press chicken strips into panko until fully coated.
5. Heat a ½-inch layer of oil in a large pan over medium-high heat. Once oil is hot (a pinch of flour sizzles), add coated chicken in an even layer (work in batches for 4 servings). Cook until golden brown and cooked through, 3-5 minutes per side. Transfer to a paper-towel-lined plate and season with salt immediately.
6. In a large bowl, whisk together remaining vinegar, 1 tbsp olive oil, ½ tsp sugar and a pinch of salt and pepper (for 4 servings: 2 tbsp olive oil and 1 tsp sugar). Add arugula; toss to combine.
7. Serve chicken tenders, potato wedges and ketchup family style. Serve arugula salad, pickled shallot (drained), almonds and dried apricots family style and let everyone build their own plate.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts into 1-inch strips and proceed as directed.

How do I store leftovers?

Store chicken and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I make the pickled shallots ahead of time?

Absolutely! Prepare them up to 3 days in advance and store in the refrigerator.