Lay's Crispy Chicken Tenders
- Reviews 1
Ready In: 1 hr
Serves: 6-8
Ingredients
- 2 cups baked potato chips
- 1 (3 1/2ounce) box panko breadcrumbs
- 1 egg
- 1 cup coconut milk
- 1 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon turmeric
- 2 lbs chicken breasts, cut in 1-oz . tenders
- olive oil (for frying)
Directions
- Grind or crush lays in a ziploc bag with a mallet or rolling pin, pour into a bowl with the breadcrumbs, set aside.
- Beat the egg with milk in a bowl, and set aside.
- Stir together the flour, onion and garlic powder, turmeric, salt and black pepper in a bowl. Set this aside also. (You're setting up a dredging station with three different shallow bowls—glass pie dishes work best).
- Dip the chicken pieces into the seasoned flour. Move around to coat well, shake off the excess flour.
- Dip into the egg/milk wash, coating well.
- Dip into the lays mixture, coating well.
- Set aside on plate to rest while heating oil.
- Heat oil in a large, heavy skillet to 325 degrees.
- Drop coated chicken tenders into hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
- Drain on wire mesh rack suspended over a cookie sheet.
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