Sunday, May 22, 2011

Potato Chip Chicken Tenders

This recipe is from Simply Suppers cookbook. It was the first thing I made out of the cookbook, and they were so good!! They were so crunchy and used one of my favorite things, potato chips! I mean really, how can you go wrong with potato chips? You pan fry these tenders for a couple of minutes on both sides before finishing them up in the oven. Serve this with your favorite dipping sauce and anything you thing goes well with chicken strips and you've got your self a yummy, kid friendly, easy meal.

**Don't forget that you can win your very own copy of Simply Suppers! Just head on over to the cookbook review and giveaway post to enter.**

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) potato chips, crushed
4 boneless, skinless chicken breasts (about 11/2 pounds)
Vegetable oil, for frying (I used canola.)

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. (I didn't have any parchment paper, so I didn't use it. They still turned out nice and crispy.)

Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten eggs 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. (of omit this if washing chicken isn't your thing.) 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 approximately 1 inch of oil covers the entire surface. 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 overcrowd 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

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