Nothing goes together quite like crispy-on-the-outside, tender-on-the-inside chicken strips and addictively good fries. We’ve added green bean almondine, aioli and rolls to round out the meal.
CHOOSE ONE: Pecan or Spicy Jalapeño Sriracha Breaded Chicken Strips (24 oz)
GET ONE: Green Bean Almondine Steamer Bag (16 oz)
CHOOSE ONE: Alexia Frozen Fries (15-32 oz)
CHOOSE ONE: Stonewall Kitchen Aioli (10.25-13 oz)
GET ONE: Herb Yeast Rolls (6 ct)
Our Favorite Way To Serve It Up
We recommend baking our chicken strips in the oven until perfectly crispy. There’s no prep required, so it couldn’t be easier! We’re also particularly fond of Alexia Crispy Sweet Potato Fries, although you can’t go wrong with any of their varieties.
- 1 bag Alexia Fries
- Breaded Chicken Strips
- Herb Yeast Rolls
- Green Bean Almondine Steamer Bag
Preheat oven to 425°F. Place the frozen fries on a baking sheet and bake according to package directions.
Meanwhile, place the chicken tenders on a baking sheet lined with foil. When there are 15 minutes of cook time remaining on the fries, place the chicken tenders in the oven to bake with the fries until chicken tenders and fries are both done (cook chicken to an internal temperature of 165°F). Remove the chicken tenders and fries to serving platter and cover with foil to keep warm.
Turn the oven down to 350°F. Place the herb yeast rolls on a baking sheet and cover with foil. Bake for 5 minutes until warm throughout. While yeast rolls are baking, microwave the green beans for 3 minutes until tender. Remove the green beans and transfer to a serving bowl. Careful, microwave bag will be hot and may release steam.
Serve the chicken tenders with the Stonewall Kitchen Aioli as a dipping sauce on the side.