| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 quart (4 cups) vegetable oil, for frying
- 1 pound chicken tenders
- Kosher salt and freshly cracked black pepper
- 1 cup potato flakes
- 1 cup wavy potato chips, crushed
- 1 cup all-purpose flour
- 4 large eggs, beaten
Instructions
- Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.
- Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.
- Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 912 |
| Total Fat | 65 g |
| Saturated Fat | 8 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 28 g |
| Cholesterol | 232 mg |
| Sodium | 659 mg |
Reviews
This is the first review I’ve ever given on anything. I was surprising pleased with this dish. The chicken was crazy tender and the creative breading with potato flakes and chips added so much flavor. Dipping sauces only added to this easy recipe. That was very good Geoffrey, thank you.
Has anyone used pork rinds (crushed) instead of potato chips? (I would put the pork rinds in the Vitamix to crush). Saw them selling “crushed pork rinds” on QVC and they used them for “breading” instead of panko, etc.
I made this as is, and delicious and juicy, but did need more salt.
I made this as is, and delicious and juicy, but did need more salt.
Omg these are so good !!! my mother and I made these tonight . So juicy so tasty
I made this for dinner yesterday and it turned out great! The tenders were very crispy and moist inside! I used about 3/4 cup (before they were crushed) of Cape Cod chips, 3/4 cup of potato flakes, and about 1/2 inch of avocado oil.
Delicious! Coating stays on very well. Important to use thermometer to keep oil steady. I used a instant read digital thermometer, checking oil and chicken temperature.
I created a board but can’t save to it
Good in theory. Need to specify brand of chips. Used “ruffles” brand chips and cooked accordingly to instructions and although looked perfectly browned, chicken had a burnished taste to it. A different brand of chip maybe would be better?
Delicious, so crispy, but I must say that I doubled the amount of chips. Glad I did or I would have run out of coating.
These were wonderful. I baked them instead of fried them.
So delicious! The chips and potato flakes make the breading unforgettable.