Dairy-Free Oven-Fried Chicken Tenders with Green Beans & BBQ Sauce

What You Get

Boneless, skinless chicken breasts (see note below)

Panko bread crumbs

Green beans

BBQ sauce

What You'll Need

Vegetable or olive oil

Salt and freshly ground pepper

Eggs

Step 1

Preheat the oven to 450°F. Line 2 sheet pans with foil or parchment paper and coat with vegetable oil.

Step 2

Meanwhile, slice the chicken into strips about ½-inch thick. In a bowl, stir together the panko and 2 tablespoons olive oil, and season with salt. Crack 2 eggs into a bowl, season with salt, and beat with a fork. Dredge each chicken strip in the eggs, letting any excess drip back into the bowl. Coat with the panko mixture, pressing to help the crumbs stick. Lay the chicken strips on one of the pans.

Step 3

Bake until the chicken is crispy and golden on the bottom, 10 minutes. Flip the chicken and continue to bake until golden on the second side, 10 minutes longer. Transfer to a plate lined with paper towels. Season with salt and grind generously with pepper.

Step 4

Meanwhile, trim the green beans. Pile the green beans on the other pan, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Transfer the pan to the oven and roast until tender-crisp, 8 to 10 minutes.

Step 5

Transfer the barbecue sauce to a small bowl. Transfer the chicken tenders and green beans to plates and serve warm, with the barbecue sauce for dipping.