Preheat oven to 400°F. Boil whole baby red potatoes for 10 minutes, or until tender. Remove potatoes from water and let cool for 5 minutes.
Using a can or glass, smash potatoes until flat. Transfer potatoes to a foil-lined sheet pan. Brush potatoes using 1 tablespoon Smoky Bacon Grapeseed Oil and season with Smoked Sea Salt.
Line a second sheet pan with foil and top with a wire rack. In a bowl, combine the bread crumbs and Rodeo Rub. Toss chicken tenders with remaining 2 tablespoons Smoky Bacon Grapeseed Oil. Coat the chicken tenders in bread crumbs. Place chicken on the wire rack
Bake chicken and potatoes for 20-25 minutes, or until potatoes are crunchy and chicken is cooked through: 165°F
Serve chicken tenders with potatoes and favorite dipping sauce.
