Spicy Ranch Oven Fried Potato Wedges

Every now and then I miss chicken fingers and fries. So unhealthy, but so good! After my long run on Saturday, I decided to indulge in a healthier version of chicken fingers and fries, and they were delicious! I love seasoned fries and ranch chips, so I combined the two to make spicy ranch oven fries, and made my usual bonesless buffalo chicken tenders, always a favorite!
I served this up with a garden salad with blue cheese dressing.

Spicy Ranch Oven Fried Potato Wedges and Boneless Buffalo Chicken Tenders

(For 4 servings)

2 lbs. russet potatoes, scrubbed clean

1 tsp. kosher salt
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper

1 tbsp. ranch seasoning (I use hidden valley)

Nonstick cooking spray

Cut poatoes into wedges - 8 per potato. Place in a ziplock bag. Sprinkle in seasoning, and shake potatoes until all are covered in seasonings.

Spray a nonstick cookie sheet with cooking spray, Lay potatoes out on sheet.

Bake at 425 degrees for 20 minutes, flip, and bake for another 10 minutes or until golden brown and crispy.

Buffalo Chicken Tenders (12):
1.5 lbs. of boneless skinless chicken breasts or chicken tenders
1 cups flour
1 cup wing sauce (recommended Frank's Red Hot)
2 cups Panko bread crumbs (found in the Asian food area)

Lay out 3 plates or bowls, put flour in one, hot sauce in another, and bread crumbs in another. Season flour with salt and pepper.

Take chicken tenders and dip them in flour, tap excess off, dip in hot sauce, then coat in bread crumbs.

Lay on a cookie sheet until all tenders are coated.

Bake for 20 minutes.

Note: I prepare potatoes, put them in the oven on the top rack, then make the tenders, and put them on the bottom (about 10 mins. later)
When I flip the potatoes with 10 mins. to go, I also flip the chicken.