Cook chicken tenderloins from frozen in the deep fryer for 3-5 minutes, or until an internal temperature of 170°F is reached. Remove from heat and hold warm.
Place the seasoned smashed potatoes onto service plate at 5 o'clock, keeping them neat and slightly stacked.
Place charred broccolini stems onto service dish at 10 o'clock, keeping tips together and stems in neat, parallel lines.
Place cooked chicken tenderloins at the center of the plate, layering them slightly for height. Do not cover the tenderloins with sides.
Finish plate with a dash of cracked black pepper and sprinkle of flake salt. Sprinkle chopped chives over seasoned smashed potatoes.
Put roasted garlic aioli in ramekin and place onto service dish.
Place dinner roll and whipped butter on separate side plate.
Serve immediately.
1 cup Seasoned Smashed Potatoes, (see recipe below)
6 to 8 stalks ea. Charred Broccolini, (see recipe below)
1 dash black pepper, cracked
1 dash flake sea salt
1 tsp. chives, fresh, chopped
1 tbsp. Garlic aioli, roasted (prepared)
1 ea. Dinner rolls, prepared
1 tbsp. butter, whipped
Seasoned Smashed Potatoes
Directions
Preheat oven to 450°F. Line sheet pan with parchment and lightly grease surface with oil or pan spray and set aside.
Add potatoes to cold, salted water and bring to a boil. Cook for 15-29 minutes, or until potatoes are fork-tender. Drain well and allow to air dry for 5-10 minutes.
Toss potatoes in cornstarch, coating evenly.
Place potatoes in single layer on sheet pan and smash each with a flat spatula so that each become approximately 1/2 inch thick.
In a medium mixing bowl, combine olive oil, melted butter. Garlic, salt and cracked black pepper, stirring until well combined. Spoon seasoned oil mixture over each smashed potato, ensuring that some oil pools slightly around each of them.
Cook potatoes in oven for 25-35 minutes, flipping halfway through. Remove from heat and hold warm for service.
Ingredients
1 1/2 lbs. potato(es), fingerling, raw
1 tbsp. cornstarch
4 tbsp. oil, olive
2 tbsp. butter, melted
2 garlic, clove(s), minced
1 tsp. Kosher salt
1 tbsp. chives, fresh, chopped
Charred Broccolini
Directions
Wash and trim broccoli, removing tough ends. Pat dry to remove all excess moisture.
Heat a cast iron skillet over medium-high heat. Add olive oil to heated skillet, followed by broccolini, placed in a single layer. Leave unmoved for 2-3 minutes to develop a char.
Once bottom side is charred, flip broccolini over and cook for another 2-3 minutes.
Reduce heat to medium-low. Add garlic and butter, tossing constantly for an additional 1-2 minutes until fragrant.
Season with salt and cracked black pepper then squeeze lemon juice over top to fully coat broccolini.
Transfer broccolini to service dish. Serve immediately.
