Preparation

• In a large bowl, marinate the chicken with soy sauce, olive oil, hot sauce, pepper, garlic powder, and onion powder. (If you prefer your chicken to be thinner, you can cut the tenderloins in half.)
• Cut the potatoes into quarters.
• Parboil (partly cook) potatoes in salted boiling water for 8 minutes. They should be fork-tender.
• When they are done, drain them well and set them aside.
• Place olive oil and butter into the cast iron skillet at medium heat, add the potatoes.
• Fry potatoes until they are golden and cooked the way you like (it will take about 8 minutes). Since the potatoes are already tender, be careful when frying. I recommend using tongs to turn them as they fry, otherwise they will break and tear while cooking and you won’t end up with whole potato wedges. Remove the potatoes from the skillet.
• Place the chicken strips into the skillet. (Reserve the residual marinade for later.)
• Allow the strips to sit undisturbed long enough to sear on one side, then flip them over and allow the other side to sear. This will take a few minutes per side. The chicken will continue to cook with the next steps.
• Add the garlic and cook until aromatic (a couple of minutes). Pour the remaining marinade over the chicken and allow it to cook through. The chicken is done when it reaches an internal temperature of 165F degrees.
• Then add the potatoes, green onion, and Italian seasoning. Cook until heated through.