Potato Crunchy Tenders

Potato Crunchy Tenders

61
beccalynn 0

"I was trying to come up with something different than pizza on football practice nights, so i came up with this quick meal."

Ingredients 20 m {{adjustedServings}} servings 485 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 915 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large skillet over medium heat.
  2. While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper.
  3. Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews 61

  1. 71 Ratings

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Paula H
6/2/2011

Just tried these for the first time, they are possibly the best chicken tenders I have ever made. I used "Idahoan Roasted Garlic" mashed potato mix which is better tasting than many of the others. I ended up having enough to cover two lbs of meat, but they are so good that was fine with me. Next time I will cut the salt back to 1 & 1/2 teaspoon, but other than that I love these! Thank you for posting. :-) PS I used a light olive oil, worked great. **Update, just made for second time. Added 1/2 teaspoon garlic powder & 1/4 cup parmesan cheese to the flakes. They were even better. After removing chicken, you can pour the left over milk in the frying pan, add flour & make gravy. Yum.

Penny
8/20/2013

This tastes great but I don't like frying so I baked it. It was great. I used instant loaded baked potatoes and added shredded cheddar cheese to mix. Covered the baking pan with a thin layer of olive oil. Placed coated chicken strips on pan bake on 350 degrees for 10 min then turn chicken over bake another 10 min. No frying and it was loved by the whole family.

bakinglover86
3/15/2010

These turned out FANTASTIC! Everyone in my house loved it. I actually didn't use garlic flavored. I just used buttery flavored instant mashed potato packets. It was good without all the garlic in my opinion. They were crunchy, juicy, and perfect!