Ingredients
Vegetable oil (for frying)
1/4 cup milk
1 egg
2 cups garlic-flavored instant mashed potatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds chicken tenders
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- In a shallow bowl, beat together milk and egg.
- In a separate shallow bowl, mix instant mashed potatoes with salt and pepper.
- Dip each chicken tender into the milk mixture, shaking off excess.
- Press each tender into the potato mixture until fully coated.
- Carefully place coated tenders into the hot oil and fry for 7–10 minutes, turning as needed, until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil. Serve hot.
Notes
- Bake at 350°F for 20 minutes for a lighter version.
- Air fry at 375°F for 10–12 minutes for less oil and crisp texture.
- Mix Parmesan cheese into the potato flakes for added flavor.
- Add cayenne or paprika for a spicy kick.
- Double-dip tenders for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 330
- Sugar: 1g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
