A cozy comfort-food dinner that’s crispy, flavorful, and surprisingly easy to pull together on a busy weeknight. Golden fried chicken tenders, crispy roasted potatoes tossed in Smoky Jalapeño Aioli, and a fresh salad drizzled with Garlic Parm Caesar come together for a meal that feels restaurant-worthy without the extra effort.
Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
For the Crispy Chicken Tenders
- 2 pounds chicken tenders
- 2 cups buttermilk
- 2 tablespoons TRUFF Smoky Jalapeño Aioli & Dipping Sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Chicken Coating
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
For Frying
- Vegetable oil
For Serving
- TRUFF Classic Truffle Aioli & Dipping Sauce
For the Smoky Jalapeño Potatoes
- 2 pounds baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
To Finish
- ¼ cup TRUFF Smoky Jalapeño Aioli & Dipping Sauce
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
For the Garlic Parm Caesar Salad
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ¼ red onion, thinly sliced
Dressing
- 3 tablespoons TRUFF Garlic Parm Caesar Aioli & Dipping Sauce
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1–2 tablespoons water, as needed
- Pinch of salt and pepper
Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk, TRUFF Smoky Jalapeño Aioli, garlic powder, onion powder, smoked paprika, salt, and pepper.
Add the chicken tenders and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
Step 2: Roast the Potatoes
Preheat the oven to 425°F.
Place the halved potatoes on a large baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to coat and arrange cut-side down.
Bake for 30–35 minutes, or until the potatoes are deeply golden and crisp on the edges.
Transfer the hot potatoes to a serving bowl and immediately toss with the TRUFF Smoky Jalapeño Aioli, Parmesan cheese, and fresh parsley until evenly coated.
Step 3: Fry the Chicken
In a shallow dish, combine the flour, cornstarch, salt, garlic powder, paprika, and black pepper.
Heat 2–3 inches of vegetable oil in a large Dutch oven or heavy-bottomed pot to 350°F.
Remove the chicken from the marinade and dredge each piece in the flour mixture. For extra-crispy tenders, dip them back into the marinade and dredge a second time.
Fry the chicken in batches for 4–5 minutes per side, or until golden brown and cooked through.
Transfer to a wire rack and lightly season with salt while still hot.
Step 4: Prepare the Salad
In a large serving bowl, combine the romaine, tomatoes, cucumber, and red onion.
In a small bowl, whisk together the TRUFF Garlic Parm Caesar Aioli, olive oil, lemon juice, water, salt, and pepper until smooth.
Drizzle over the salad and toss just before serving.
Step 5: Serve
Arrange the crispy chicken tenders on a platter alongside the Smoky Jalapeño Potatoes and fresh salad.
Serve the chicken with TRUFF Classic Truffle Aioli for dipping and watch everyone reach for seconds.
Serving Tip
For the ultimate dipping experience, place all three TRUFF Aioli & Dipping Sauces on the table so everyone can mix and match flavors. The Classic Truffle adds rich indulgence to the chicken, Smoky Jalapeño brings a bold kick to the potatoes, and Garlic Parm Caesar brightens the salad with savory flavor.
