Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges.

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

While potatoes roast, cut tomato into ½-inch-thick wedges.

Place flour in a shallow bowl and season with salt and pepper.

In a separate shallow bowl, whisk together sour cream and 2 TBSP water (4 TBSP for 4 servings).

Place panko in a third shallow bowl.

In a medium bowl, whisk together mustard, half the vinegar, ¼ tsp sugar (all the vinegar and ½ tsp sugar for 4 servings), and a drizzle of olive oil until combined.

Pat chicken* dry with paper towels; slice lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with salt and pepper.

Working one piece at a time, press chicken strips into flour mixture until fully coated. Gently shake off excess, then dip both sides into sour cream mixture. Let excess drip off, then press chicken strips into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.

Heat a ½-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken in an even layer (for 4 servings, you may need to work in batches). Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

Transfer chicken to a paper-towel-lined plate and season with salt.

To bowl with vinaigrette, add mixed greens, tomato, salt, and pepper. Toss to combine.

Divide chicken tenders, potato wedges, and salad between plates in separate sections. Serve with BBQ sauce on the side for dipping.