Old-fashioned fried chicken is good, but I have a homemade version that raises the bar … Potato Chip Chicken Tenders!
What’s not to love about the marriage of potato chips and fried chicken tenders?!
This recipe was one of the most popular dishes at my old restaurant Cheffie’s Market & More. We sold out everyday.
This recipe is so easy.
First you crush up potato chips. I figure you can use any kind … but I use the good old classic Lay’s.
Then I season strips of boneless chicken with salt and pepper, dredge in the classic breading of flour, then eggs … and then the crushed chips at the end.
I take the guess work out frying by just browning the chicken in the oil and then I finish cooking the tenders in the oven. That way you have perfectly cooked chicken tenders every time.
If you would prefer a completely non-fried version, simply bake the tenders at 395 degrees. They will be good, just not as crunchy. I recommend if not frying them at all, to bake them on top of a baking rack to help them get more crunchy.
Serve with a homemade honey mustard sauce. Just whisk together equal amounts yellow mustard, whole-grain Dijon mustard, and mayonnaise. Add honey to taste.
The prepared but uncooked chicken tenders freeze well. To prevent sticking, freeze the chicken tenders in a single layer on a baking sheet before placing them in a container or freezer bag. When you are ready to cook the chicken tenders, no need to thaw … You can fry them frozen.
I can guarantee this recipe will be a hit for your friends and family!
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Potato Chip Chicken Tenders
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 bag (11-ounce) Lay’s® potato chips, crushed
- 4 boneless, skinless chicken breasts (about 11/2 pounds)
- Vegetable oil, for frying
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten egg in another shallow bowl. Leave the crushed potato chips in the bag. (This way you don’t dirty another dish!)
Rinse the chicken and pat dry with paper towels. Slice each chicken breast lengthwise into 4 or 5 strips. Generously season the chicken with salt and pepper. Working in small batches, lightly dredge both sides of the chicken in the seasoned flour, shaking off the excess. Next dip the chicken in the egg wash to coat completely, letting the excess drip off. Then dredge the chicken through the crushed potato chips, evenly coating on all sides. Place the prepared chicken on a baking sheet or cutting board.
In a large stockpot or Dutch oven pour enough oil so that there is an approximately a 1-inch layer of oil. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches so as not to over crowd the pot, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a baking sheet lined with parchment paper. Transfer to the oven and bake until the chicken is cooked through, about 15 to 20 minutes. Serve warm.
Serves 4 to 6.
Recipe reprinted with permission from Simply Suppers by Jennifer Chandler.
