Potato Crunchy Tenders

Potato Crunchy Tenders
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    6 People
  • VIEWS
    363

Crispy, savory, and utterly addictive, these Potato Crunchy Tenders are a delightful twist on classic chicken tenders. Featuring a surprisingly simple yet incredibly flavorful potato flake crust, they're perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    35 g
  • Cholesterol
    139 mg
  • Fiber
    2 g
  • Protein
    45 g
  • Saturated Fat
    5 g
  • Sodium
    945 mg
  • Sugar
    3 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Heat vegetable oil in a large skillet over medium heat until shimmering. (Approximately 5 minutes)

Image Step 02
02 Step

Recipe View 2 mins In a shallow bowl, whisk together the milk and egg until well combined. (Approximately 2 minutes)

Image Step 03
03 Step

Recipe View 1 mins In a separate shallow bowl, combine the instant mashed potatoes, salt, and pepper. Mix well. (Approximately 2 minutes)

Image Step 04
04 Step

Recipe View 10 mins Dip each chicken tender into the milk mixture, ensuring it's thoroughly coated. Allow excess milk to drip off before transferring to the potato flake mixture. (Approximately 5 minutes)

Image Step 05
05 Step

Recipe View 10 mins Press the chicken tender into the potato flakes, ensuring it's completely coated on all sides. (Approximately 5 minutes)

Image Step 06
06 Step

Recipe View 2 mins Carefully place the breaded chicken tenders into the hot oil, being careful not to overcrowd the skillet. (Approximately 3 minutes)

Image Step 07
07 Step

Recipe View Cook the tenders until golden brown and cooked through, about 7 to 10 minutes, flipping halfway through. Internal temperature should reach 165°F (74°C). (Approximately 10 minutes)

Image Step 08
08 Step

Recipe View Remove the cooked chicken tenders from the skillet and place them on a paper towel-lined plate to drain excess oil. (Approximately 2 minutes)

Image Step 09
09 Step

Recipe View Serve immediately and enjoy!

For an extra crispy crust, consider refrigerating the breaded chicken tenders for 15-20 minutes before frying.
Feel free to experiment with different seasonings in the potato flake mixture. Smoked paprika, onion powder, or cayenne pepper would all be delicious additions.
Ensure the oil is hot enough before adding the chicken tenders; otherwise, they may become soggy.
Serve with your favorite dipping sauce, such as ranch, honey mustard, or BBQ sauce.

Estevan Tillman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 121 Ratings)
Total Reviews: (4)
  • Caden Champlin

    So easy to make and perfect for a quick weeknight meal.

  • Chester Moore

    These were a huge hit with my family! The potato flake crust is genius.

  • Desmond Hartmann

    I added a little bit of parmesan cheese to the potato flake mixture and it was amazing!

  • Zachary Ruecker

    My kids loved these even more than regular chicken nuggets!

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