Breaded Chicken Strips and Sweet Potato Fries

Directions

1. 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.
2. Preheat oven to 425 degrees F. Line a large baking sheet with foil. Coat foil with nonstick cooking spray.
3. 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.
4. 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.
5. Bake for 12 to 15 minutes or until chicken is no longer pink (at least 170 degrees F) and potatoes are browning, turning potatoes once halfway through cooking.