Tonight, it's not enough just to crumb our chicken. No, tonight needs a cheesy parmesan crumb and a dusting of Tex-Mex spice to take things up a few notches. Once that's done, just add wedges and an aioli-hued slaw and watch plates empty in minutes.
Preheat oven to 200°C fan-forced. Cut potato and sweet potato into wedges and place on a lined baking tray. Drizzle with ½ the oil, sprinkle with salt and pepper and toss to combine. Bake for 20 minutes or until starting to soften. While potato is cooking, continue with step 2.
Place Smoky Mexican Mix Up on a plate with plain flour and mix to combine. Crack egg into a bowl and whisk with a fork. Place parmesan, panko breadcrumbs and ¼ teaspoon salt in a shallow bowl and mix to combine.
Trim chicken tenderloins. Dust chicken in flour shaking to remove excess. Dip in egg and press into breadcrumbs to coat. Place chicken on a lined baking tray and drizzle with remaining oil.
Increase oven temperature to 220°C. Move potatoes to a lower rack and place chicken on the top rack of oven. Cook for 15 minutes or until chicken is lightly golden and cooked through and potatoes are tender. While chicken is cooking, continue with step 5.
Thinly slice cabbage. Thinly slice celery diagonally. Thinly slice spring onion diagonally. Place aioli and white wine vinegar in a bowl and whisk to combine. Add cabbage, celery and spring onion with salt and pepper and toss well to coat.
Divide chicken and chips between plates and serve with slaw and salsa.