Recipes and Cooking Breaded Chicken Strips and Sweet Potato Fries 4.0 (4) This kid-approved dinner meets more than 100-percent of your vitamin A needs for the day. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 25 mins Marinate Time: 2 hrs Bake Time: 12 mins Total Time: 2 hrs 37 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound chicken breast tenders 1 cup lowfat buttermilk 12 ounce sweet potato (1 large) 2 tablespoon olive oil 1 ¼ teaspoon garlic powder ¾ teaspoon ground black pepper ¼ teaspoon salt 2 ½ cup corn flakes 1 teaspoon onion powder 1 teaspoon paprika Directions In a large resealable plastic bag set in a shallow dish combine chicken and buttermilk. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 8 hours, turning occasionally. Preheat oven to 425°F. Line a large baking sheet with foil. Coat foil with nonstick cooking spray. Cut sweet potato lengthwise into 1/2-inch-thick and 1/2-inch-wide strips. Place sweet potatoes in a medium bowl. Drizzle with oil; toss to coat. Sprinkle with 1/4 teaspoon of the garlic powder, 1/4 teaspoon of the pepper, and the salt; toss again to coat evenly. Arrange sweet potatoes in a single layer on one side of the prepared baking sheet. Meanwhile, drain the chicken, discarding buttermilk. In another large resealable plastic bag, coarsely crush corn flakes then add the remaining 1 teaspoon garlic powder, the onion powder, paprika, and the remaining 1/2 teaspoon pepper; seal bag. Shake well to combine. Add chicken, one piece at a time, and shake the bag to coat the chicken well. Place chicken on the baking sheet beside the potatoes. Coat chicken with nonstick cooking spray. Bake for 12 to 15 minutes or until chicken is no longer pink (at least 170ºF) and potatoes are browning, turning potatoes once halfway through cooking. Print Nutrition Facts (per serving) 339 Calories 10g Fat 35g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 339 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 73mg 24% Sodium 466mg 20% Total Carbohydrate 35g 13% Total Sugars 6g Protein 27g Vitamin C 4.1mg 21% Calcium 60.6mg 5% Iron 4.7mg 26% Potassium 783mg 17% Folate, total 80.6mcg Vitamin B-12 1.2mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.