This was really good, but make with a different sauce next time. I’m including it only for comparison for new sauce ideas.

Ingredients

Chicken

• 1 pound chicken fillets (or 1lbs chicken breast cut into long strips)
• 1 cup panko crumbs
• 1/4 cup milk
• 1 egg

Sauce (don’t use this, find new sauce)

• Juice + zest of one lemon
• 2 teaspoons white vinegar
• 1/4 teaspoon garlic powder
• Salt & pepper to taste
• 1/2 cup honey

Mashed Potatoes

• 1.5 – 2 pounds red potatoes
• 2 tablespoons unsalted butter
• 1/2 cup half-and-half (or part heavy cream part milk)
• black pepper, as needed for seasoning
• 1 tablespoon chopped chives if desired

Instructions

1. Preheat oven. Preheat oven to 425F. Place rack in top third of oven. Line a baking sheet with parchment paper (or use a good non-stick one).
2. Boil potatoes. Bring 8 cups of water to a boil. Cut potatoes into chunks of similar size (quartered or so), rinse, and then add to boiling water. Cook until tender.
3. Prepare and bake chicken. Prepare two bowls: one with panko crumbs and one with the egg and milk (whisk the egg & milk together). Dip each piece of chicken one by one into the liquid bowl (let excess drip off) and then the panko. Place them on the baking sheet. Bake for 15-20 minutes or until they’re cooked through.
4. Prepare potatoes. Add well-drained potatoes back to the pot and use a potato masher to lightly break them down until smooth. Add butter and gently fold in. Then, microwave half-and-half for 45 seconds until warmed, about 120F. Whisk together half-and-half and ½ teaspoon salt. Gradually fold into potatoes in three additions, until the half-and-half is absorbed. If needed rewarm the potatoes over medium heat, stirring occasionally. Season with salt and pepper. Garnish with chives and pepper./
5. Prepare sauce. Meanwhile, add the lemon juice + zest, vinegar, garlic powder, honey, and salt & pepper to a small saucepan. Bring to a boil, then reduce the heat to medium-low and let it bubble away for about 5 minutes, until it thickens and reduces.
6. Once the chicken tenders are cooked, dip them in the honey lemon glaze (tongs or your fingers will work). Serve immediately with potatoes..

From: https://www.saltandlavender.com/baked-sticky-lemon-chicken-tenders/
And: https://www.jessicagavin.com/mashed-red-potatoes/