Potato Chip Chicken Tenders
I might’ve just found the easiest chicken tenders you can make. It only uses four ingredients, and the key is… potato chips!
If you thought chicken tenders were too much of an effort to make at home — what with all the recommended brining or marinating, and getting the seasoning mix just right for the most snackish tenders — think again. Because for this recipe, all you need to do is pick your favourite flavour of chips, and it’ll do all the seasoning work for you. Whether it’s spicy Doritos, sour cream and onion Pringles, or plain ol’ original Ruffles, just crunch it all up, coat your chicken tenders in it, and give a quick fry.
No brining, no seasoning, no nonsense needed. You don’t even need to fry the tenders for as long, so those tenders will arrive in your mouth in even less time. Compare this with traditionally breaded chicken tenders, which ask for a longer frying time to properly brown and crisp up the outer coating, usually overcooking the chicken inside. But for these potato chip chicken tenders, since the chips are already crispy to begin with, you can cut short the fry time to give you perfectly tender chicken tenders!
Serve these piping hot with your favourite condiments or hot sauce, and you’ll be rocked. They were legitimately so, so good, and it kinda blew my mind how simple they were to make, and how snackable they were. Go make them!
Potato Chip Chicken Tenders
Makes 10-12 tenders
Total cook time: 15 minutes
Ingredients
500g chicken tenders (~10-12)
100g (1 cup) all-purpose flour
2 eggs
150g of your favourite potato chips/crisps neutral oil, for deep-frying
Method
Using a food processor, a rolling pin and a bag, or your bare hands, crush up the potato chips until there are no pieces larger than 0.5cm (0.2 inches) long.
Put the flour, eggs, and crushed up chips in separate bowls or containers.
Working with one chicken tender at a time, coat the tenders in flour, shake off the access, then dip it in the eggs. Make sure the chicken tenders are fully coated, then shake off the excess, and finally roll it in the potato chips until fully coated.
Pour the oil into a pot until at least 2-inches deep. Heat it up to 180°C (356°F). Then, deep-fry the coated chicken tenders in the oil for 5 minutes each, until the chicken is cooked through. (Make sure not to overcrowd the pan. Depending on the size of your pot, you might need to fry in several batches.)
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