Recipe by beccalynn
"I was trying to come up with something different than pizza on football practice nights, so i came up with this quick meal."
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vegetable oil for frying
1 1/2 cups
1 (7.6 ounce) package
garlic flavored instant mashed potatoes
ground black pepper
1 1/2 pounds
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.
I tried this and read one review where it was baked (healthier) , so I tried that and the tenders never browned. I had to "doctor" them up by putting them in a pan with some oil to make them pleasing to the eye, They tasted ok, but wouldn't do that again. I would do them again, but from the beginning fry them.
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.
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!
I made this and it turned out great. Also. my own little twist on 2nd batch--I deep fried and instead of potato flakes I used crushed corn flakes, also good.
I made this and it was delicious. I didn't have packaged mashed potatoes, so I used a cup of potato flakes and added a tablespoon of garlic and 1/4 cup of Parmesan cheese. I also double breaded by dipping in flour before the milk mixture. I used just 1 cup of milk and while a lot was left over, it made the drenching easier. I might use a bit less next time, but not much.
I have recently discovered Idahoan instant Mashed Potatoes-an instant that actually tastes like real mashed potatoes! Plus two minutes rather that an hour of work! Garlic is my favorite flavor from this product line and so when I found this recipe...well, fryer heaven!
Just a quick note to those folks who are having trouble with the breading coming off. It needs to 'set'. Use a traditional breading station. Rinse meat under cool water, drip dry. first tray-flour (seasoned if you wish), second tray egg-wash (beaten egg with a little water or milk), third station-the breading (in this case instant mashed potatoes). THEN set on a wire rack for 5-10 minutes so the breading will set up. It will start to look wet and gooey, it's supposed to. It's absorbing moisture from the meat and binding with the surface, you want it to. Then when you GENTLY place it in the fryer or pan the breading will stay attached, drive off the moisture and get crispy, just like you want. Your product stations can be anything convenient. I use paper plates for the dry ingredients and simply throw the whole mess away when I am done.
Wish I could give this more stars. It deserves at least ten because of how easy it is. I followed the recipe exactly and my whole family loved it. Will be making this many times in the future. Next time I think I will use only one cup of milk with the egg as I had a ton of milk left over. Thanks for a really great recipe. Mary Jane
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Crunchy Tenders
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 216
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